Using this recipe I got 6 crepes. They turned out kind of sweet, so I would suggest eating them with something like strawberry jam, I ate them with sweet condensed milk and that was great. Now let's talk about the science side of our recipe. Flour is the main ingredient of our crepes. As you know flour is also used in most of existing baking recipes and the role it plays is to build structure of whatever you are making. When hydrated, proteins in flour start to produce gluten and that gluten creates the elastic network of our baked goods, or crepes in our case. (Hoffman, 2018 April) That network is basically what makes our crepes chewy and lets them solidify on the skillet, if you would try making crepes without flour, you would probably end up with a weird liquid that would not form into anything no matter how long you will be trying to cook it. (Try it if you are really curious and than tell me what happened) Milk is also a very important ingredient in a lot of recipes. When used with flour, it hydrates the flour proteins and also helps to produce gluten. Using water instead of milk, is not a very good choice, since milk does not just hydrate the flour proteins (which water call also do just fine), but the proteins in milk change the way gluten is produced. Again, if you would be to use water, your result would be sticky and it would have a different structure. (Corleone, 2019) Eggs do a lot of different stuff at the same time. First of all, they of course hydrate our flour proteins. Second, the proteins in eggs add to the structure of our crepes, so they work alongside with gluten in order to form the structure of the final product. Third, they add to the flavor and color of our crepes, you can clearly taste them and this is why our crepes have a golden color. Fourth, they help to moisturize our crepes and make them soft when they are done, but that is once again, because there is water in them. (Hoffman, 2018 May) Sugar adds to the browning process, so it caramelizes and that is what makes the brown spots on our crepes. Also, sugar of course makes out crepes taste sweet. (Sugar, 2019) Such a small ingredient as salt is still rather important. Salt brings out the flavors of our crepes, so it helps to make them less plain. It also has an effect on the gluten formation, it helps to strengthen the structure of our crepes. (Salt, 2014) Now, when we realized that all of our ingredients are very important, let's try to change one of them. I thought that it might be helpful for some people, if we look at the possibility of making out crepes gluten free, using rice flour. It is pretty easy to substitute all-purpose wheat flour for rice flour, you have to follow these steps (Lowe, 2006):