KDHamptons contributor and Hampton Bays super mom, Jennifer Rizzo, shares her delicious Crêpe Recipe:

[Ingredients:]

2 organic eggs
2 tbsp coconut oil
1 cup 2% organic milk (or water, I prefer milk)
1 cup gluten free pancake or waffle mix

Note: Mine are slightly thicker as I also added 1 tbsp of organic Quinoa Flakes by Ancient Harvest….but Shhhhhhh don’t tell my kids!

[Instructions:]

No griddle for these. You need a small to medium size frying pan lightly sprayed. After mixing or whisking ingredients drop batter in (I like to use an ice cream scooper) tilt the pan in a circular motion so the batter coats the bottom of the pan evenly. Cook crêpe for about 2 minutes or until the edges begin to curl and color. Flip and cook other side.
I like to serve mine with fresh honey, fresh blueberries and some powdered sugar, but you can also fill them with your favorite fillings and roll. This recipe yields about 10-13 crêpes.

*For more great recipes follow Jennifer Rizzo @famfoodfun on Instagram, Twitter, or Facebook — we do!