Anyway, I thought I would share some pictures with y’all since he did such a great job this weekend. He made regular crepes for us and gluten free crepes for Jaxon. I will have to say that the bacon didn’t make it to the table… I think being in charge of too many things at once was a little overwhelming for him. I started the bacon and he said, “go sit down honey and let me do this…” against my better judgment I did what he said…and here is our breakfast!
1 cup all-purpose flour (We used Bob's Red Mills Gluten Free All Purpose Flour for Jaxon's)
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.