Jealous of Becca's crepe breakfast this morning, I set out to make GF crepes. All of the online recipes said 'us a GF flour mix'. Lame. Never works for me when I do this. So, looked for a recipe for rice flour crepes. Found one, but then realized I only had a half cup of rice flour left. So, did as I always do...improvise. Turned out delicious! Highly recommend for both GF and non-GF peeps.
Ingredients:
.5 cup rice flour
.5 cup tapioca flour/starch
1/4 teaspoon xanthum gum
1/4 teaspoon salt
2 eggs
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 tablespoon melted butter
Directions:
1 cup milk
1 tablespoon melted butter
Directions:
1- In a medium sized mixing bowl, beat together all ingredients until smooth.
2- Pour, using 1/4 cup measure into a medium sized, hot, non-stick (or greased) skillet.
3- Turn skillet to thinly, evenly distribute batter in a circle.
4- Cook about 30 seconds per side.
5- Add delicious fillings. For savory we did chèvre, smoked salmon, chives, and capers. For sweet, we did one with plain whit sugar and fresh squeezed lemon juice (my personal fav which comes from London crepes with Alvise and Max), and apricot mix made by Trish (fresh apricot, lemon juice, butter, and sugar...heat over stove so turns into jammy goodness).