This is always a problem because when I see something I can't have, I obsess - so I searched the internet and found a gf crepe recipe - though I didn't note the site - it may have been Ginger Lemon Girl.
|Freshly made crepes|
1 1/4 Cups Milk
2 Large Eggs
2 TB melted butter
Place in a blender, pulse, then add the following previously blended together with a whisk:
1 Cup All-purpose Gluten-free flour mix
1/2 tsp. Salt
1/8 tsp. Baking Powder
Pulse for about 15 -20 seconds, then place blender vessel in the refrigerator for one hour.
To cook, heat a non-stick skillet to medium-low and coat the bottom with a thin coating of batter - swirling the pan to form a circle. If the batter seems too thick, add some milk.
When the sides of the crepe appear slightly brown and dry, flip and cook the other side for about 10 seconds. Place on a plate and continue until all the batter is used.
|Cabot Greek Yogurt|
Unlike so many other gluten-free this-and-that firsties, these were definitely not fed to the chickens!