- 1 large egg
- 1 1/4 cup milk
- 1/2 cup unbleached white flour
- 1/2 cup lambsquarter seed flour
- 1/2 teaspoon salt
- Grapeseed oil
In a mixing bowl, combine all ingredients except grapeseed oil.
Heat a small skillet and add a bit of oil to lightly coat the entire bottom of the pan. Add enough batter to thinly cover the bottom of the pan.
Cook briefly, until the edges of the crepe begin to look slightly dry and pull away from the side of the pan. Flip crepe to briefly cook the other side.
Repeat with the remaining batter, lightly oiling the pan as necessary between cooking crepes.