Eggy Gluten-free Crepes
These crepes are savory and delicious despite being gluten and dairy free. While you could substitute wheat flour and dairy milk, I really like how the mildness of the rice flour doesn’t interfere with the taste of the the egg.
Tools
- 8" non-stick frying pan (NO LARGER! This pairs with the measuring cup)
- 1/4 cup
(~75 ml)measuring cup (for pouring batter into pan) - silicone spatula (for flipping)
- stove-top
- mixing bowl
- whisk
(or fork)
Ingredients: Crepe batter
This recipe is almost a 2:1 ratio of wet to dry ingredients. Makes 6-7 crepes.