Some kids are sensitive to chocolate, which contains natural chemicals called phenols the body needs to break down. No-phenol is an plant based enzyme which helps to break down the phenols. It also comes in a chewable form. Other kids are sensitive to the sugar in chocolate chips. But my kids do okay with 1 tablespoon of these when they have the protein and nutrients of an egg to balance the sugar.
The original recipe is for individual crepes. If you need to make a bunch, the easiest way is to line up the number of small bowls you need. For instance if you need four crepes, then line up four bowls.
-Crack 1 egg in each bowl.
-Add 1 tablespoon +1 teaspoon gluten free flour into each bowl.
-Add 1 teaspoon water into each.
-Add 1/2 teaspoon agave (or sugar) and a pinch of salt into each bowl.
-Whisk ingredients in each bowl until smooth.
-Heat 8 or 10 inch pan with coconut oil or butter.
-Pour one bowl into hot pan and tilt the bottom of the pan to evenly cover the surface with a thin, even coating.
-Cook the crepe until it is firm (about 1 minute.)
-Turn with a spatula and cook 30 more seconds.
-Put 1 Tablespoon on ENJOY LIFE chocolate chips in a line down the center of the crepe.
-Roll and serve or freeze for up to one month.