My Recipes

One of my favorites that I make every Friday are my gluten free crepes.  They are dairy free as well.  I find there are several flours that work, but I like sorghum the best.  I have tried with arrowroot powder and the texture is a little too stretchy for me.

Crepes (makes 12) 

1 cup sorghum flour

1 1/3 cups rice milk

2/3 cup water

4 eggs

1/2 T ground chia seeds (optional…makes it really creamy though)

1/2 tsp. salt

Put all ingredients in the blender and blend on medium speed for a couple of minutes.  Ladle out 1/4 cup into a buttered/oil non stick 8inch pan.  Let it cook enough that you can move the edges to not stick.  I like to flip them for a quick heat on the other side, but it’s not necessary if you don’t want too.  You can drizzle honey and a little cinnamon and roll up for a simple wrap.  You can fill with just about anything you want or eat it plain.

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