Gluten Free Crepes

Serve filled with blueberries and topped with a little honey. For a more savory crepe, eliminate the vanilla and sugar, and fill with ham and cheese.

4 large eggs
1 C milk (rice, almond, or soy may be used for dairy free)
2 T butter, melted ( use Earth Balance for dairy free)
3/4 C GF flour mixture (see below)
1 tsp vanilla
1 T brown sugar
pinch of salt

In medium bowl, mix eggs, milk and vanilla.  In a crepe pan, melt butter and then add the melted butter to the egg mixture whisking vigorously.  Make sure the butter is not so hot that it cooks the milk and eggs.  Add dry ingredients to liquid mixture and whisk again.

Pour about 1/4 cup of the mixture into a crepe pan or a medium sized skillet and swirl to coat pan. Cook until just turning brown and flip to cook the other side. 

Remix with a whisk before pouring next crepe into pan.

Yields about 12 crepes. Once cooled store in a ziploc bag in the refrigerator.

GF FLOUR MIXTURE - Any basic GF flour mixture will work, but this one is recommended for this recipe.

2 C brown rice flour
2 C white rice flour
1 1/3 C potato starch
2/3 tapioca flour

Mix together and store in freezer.

Some notes on the recipe:

Use for sandwich wraps, breakfast & regular burritos, and dessert. For dessert fill with fresh berries,  chocolate chips and strawberry jam. 

Thanks to Susan for sharing this great recipe!

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