Our flour makes delicious and light crêpes! These wraps are so versatile and easy you'll want to serve them for breakfast, lunch, dinner, and even dessert!

1 cup GF all-purpose flour
1-1/2 cups GFCF milk (nut, soy, rice, DariFree)
2 eggs
1/2 teaspoon salt
vegetable oil spray

1) In a medium bowl, beat GFCF milk, GF flour, eggs, and salt with an electric mixer until well combined.
2) Lightly spray a 6 or 8-inch non-stick skillet with oil and warm over medium heat.
3) Remove from heat and spoon in 2 tablespoons of the batter. Quickly tilt the pan back and forth until the batter spreads evenly on the bottom.
4) Return to heat and brown on one side. Do not flip the crêpe, just slide it out of the pan onto a paper towel. Makes approximately 10 crêpes, depending on the size of the pan.
5) Crêpes can be served with a savory or sweet sauce, typically rolled like a tortilla. Store crêpes between parchment or paper towel dividers.

Dessert Crêpe

Omit the salt and add 2 tablespoons sugar.

Recipe © 2010 Inga Smith. All Rights Reserved.