I didn't grow up eating pancakes but I ate a lot of crêpes. (In Serbian/Croatian, they're called palacinke). Spread with plum or rosehip jam (or even Nutella), rolled up into pretty spirals, and -- this next part is a little tacky and very European -- dusted with powdered sugar, crêpes could stand in for breakfast, dessert, or an evening snack. These are prepared with buckwheat flour and almond milk so they are both dairy and gluten free. <br /> <br />The actual making of a crêpe requires a little practice but once you master it, the skill never leaves you. Expect to lose the first two, as well as the last one -- it happens to everyone. A perfect crêpe requires the right consistency of batter, the right oil, the right temperature, and the right skillet. This is what I've learned over the years: the batter needs to be slightly thicker than cream; annoyingly, nonstick skillets are best but if you have a dedicated crêpe pan, use that; the temperature should be just below medium, somewhere in the medium-low area, but you'll have to make adjustments as you work (I have a gas burner and I find myself drifting from low to medium and back as the crêpes cook); and I get the best results with avocado oil but any other flavorless oil will work.

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