The next time you decide to make pancakes for your family, consider crêpes instead. They have less flour, which means less gluten, and they’re easy to fill with a variety of ingredients – sweet or savory – and kids love to roll them up. You can even save leftover crêpes to make peanut butter and jelly spirals or turkey and cheese roll ups. Consider adding a little buckwheat flour in place of the wheat flour for some extra protein.

Makes five servings.

Ingredients:

1 1/2 cups milk

2 eggs

1 cup flour

1/2 tsp. salt

Fillings of choice, such as: maple syrup and butter; yogurt and fresh berries; sliced bananas and strawberries; shredded cheese and chopped spinach.

Combine the milk, eggs, flour and salt in a bowl and whisk until smooth. (Alternatively, process in a blender until smooth). Heat a lightly oiled six-inch non-stick skillet. Add 1/4 cup of the batter to the pan, evenly coating the surface by tilting. Cook until it begins to golden; then flip to cook the other side. Remove to a plate and fill with toppings of choice (or keep in the pan to melt the cheese). Serve right away.