Crepes GF

By MaryEllen

The recipe makes approximately six, 6-inch crêpes. Double the recipe, as needed. Refrigerate any leftovers by layering with wax paper and sealing in a zip-top bag.
The recipe can be doubled or even tripled.

Ingredients

• 2 2 2 Tbs. gfJules™ All Purpose Gluten Free Flour (yes, only 2 T!)
• 3 3 3 large eggs
• 3 3 3 Tbs. milk (dairy or non-dairy)
• 1/2 1/2 1/2 tsp. salt
• butter or non-dairy alternative for the pan

Details

Servings 6
Adapted from gfjules.com

Preparation

Step 1

Prepare a small frying pan by heating it to medium-low heat and then adding one teaspoon butter or non-dairy alternative.

Whisk crêpe ingredients in a small bowl, mixing until there are no lumps, approximately 1-2 minutes. (If desired, the batter can be refrigerated for as long as overnight at this point. Add a few drops of water if the batter becomes too thick.) When the butter has melted, pour a thin layer of batter into the pan (approximately 2 tablespoons of batter spreads to create a 6-inch crêpe). Pick up the pan and move it around until all the batter spreads out thinly and begins to set. Cook for only about 1 minute, or until the batter is completely set on the bottom

Flip the crêpe over gently and cook for only 30 seconds on the other side. The edges will begin to curl when the crêpe is done.

Set the crêpe aside, cover and repeat until all the batter is used. Refresh the butter in the pan as needed to prevent them from sticking to the pan.