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
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.