Gluten-Free Crepes

Ingredients

2 eggs
2 tbsp milk or water
1 tsp vanilla
1/2 cup tapioca flour


Directions

Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquidy. Let sit for 5 minutes.

Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil (should be just hot enough that a drop of water sizzles and jumps across the pan).

Grasping the pan by the handle pour batter (about 1/3 cup) on pan and quickly tilt all directions, swirling the batter to form a very thin round layer of batter.

Cook until the batter loses its wet look and the edges start to brown a bit.

Carefully turn with a spatula and brown the other side for a few moments. Remove and stack on a plate and keep warm until ready to fill and roll with a sauce.


This recipe is also linked to...

Gluten-Free Wednesdays