Two Ingredient Crepes

"I love crepes so freaking much. I think my soul must have resided in France at some point, because there's something about a scrumptious, soft, foldy, eggy crepe that thrills me to the bone. Before I went gluten-free, I used to cook them every weekend. Anyway, I gave up gluten and I was very sad about the lack of crepes there for awhile. My family took to eating crappy boxed pancake mix instead, since I was no longer making the crepes and Nate couldn't quite master the flour-filled recipe I used to use. Everybody was generally unhappy all-around. And then I discovered this magical concoction. Two ingredients. Endless crepe deliciousness."