Photo: Gluten-Free Crepes. Provided by Kathleen Torkaski.
- 1 C GF flour
- 2 eggs
- 1/2 C milk
- 1/2 C water
- 1/4 tsp salt
- 2 tbsp butter, melted
- 1 tsp vanilla
- In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Add your favorite toppings!