My husband Steve made breakfast this morning: No Sugar Crepes! The girls and I ate them up!

Here is a short video on how to pour and flip crepes: https://www.youtube.com/watch?v=C1DgmbMMOgA. Two crepes is about one serving.

Ingredients:

1 cup Flour

2 Tablespoons Barley Malt Syrup

Pinch Salt

4 Tablespoons unsalted butter- melted, plus extra for the pan

1 cup whole milk

1/2 cup warm water

4 large eggs

Mix all dry ingredients in a bowl. In a separate bowl mix all wet ingredients. (Note: the sticky barley malt syrup can be difficult to measure so just put some in a bowl and microwave for a few seconds and it will become more liquid-y and easier to measure.) Now combine all ingredients together. Let sit for at least 30 minutes in the refrigerator to let the gluten relax.

Melt a little butter in a Crepe pan or 8 or 10 inch frying pan. Once the butter is melted add just enough batter to coat the bottom of the pan… about 1/4 cup. (Not as thick as pancakes, but if it is too thin it will be difficult to flip without breaking.) Cook for about one minute then flip, bottom should be golden brown. Now add your filling:

Crepe Filling:

Raisins

Apples sliced thin

Dried Apricots

Only put a small amount of each. Now fold in half like an omelette and continue to cook for 30 seconds or so. Serve hot and enjoy.