Gluten Free Crepes:
3/4 all purpose gluten free flour mix OR chickpea flour
1 TBS sugar
1 cup of milk or milk alternative (I prefer coconut milk)
2 TBS butter, MELTED
Option for non-dessert crepe: 1 teaspoon dried herbs if desired: dill, Italian seasoning)
Mix together flour and sugar. Add eggs, milk, and butter and stir until combined.
Heat a non-stick crepe pan or small skillet. Spray or grease the pan and pour ¼ cup of batter into the pan. Swirl the pan to fully coat the bottom and cook until the crepe begins to dry, about 45 seconds. Cook on 1 side until lightly golden. Remove and repeat with the remaining batter. Dump cooked crepe off directly onto plate (Cool completely before layering for storing and freezing- Thaw in fridge)
Get creative with your fillings! Crepes are great for breakfast lunch and dinner… sweet and savory. I’d love to hear your favorite filling!