Dana's Crepes


Two cups gluten free flours mixed (I use a blend of sorghum and rice, with about 1/6 of that amount tapioca flour)*
1/2 teaspoon xanthan gum
1/2 teaspoon unflavored gelatin
1/2 teaspoon salt
2 eggs
enough milk to make a thin crepe batter

These are delicious- even Richard likes them.  I make a batch and keep them in the frig and reheat for breakfast or lunch with various filings.


Annie's hints:

1.  *When using gluten-free flours it's best to mix two or three types for good results, and to add the binder "xanthan gum", which is a corn derivative to bind the flours together.

2. Crepes can be sweet or savory.  We've used them with a sweet filling and whipped cream or greek yogurt on top, or as "buns" for a vegetarian sloppy joe mix, or hot dogs.

3.  They also keep for a long time refrigerated or in the freezer.