Crepes

I love this recipe!  In addition to being delicious, it takes a lot less gluten free flour than pancakes.  And for those not requiring gluten free flour, regular flour works just as well.

I topped my crepes with homemade strawberry jam.  I got a water bath canner for my birthday, and strawberries were 98 cents a pound - so I made six quarts of jam!  I have to make pectin free jam for Faith - since she's allergic to pectin.  It tastes just as good, but it doesn't jell as well.

Crepes

½ cup gluten free all-purpose flour

¼ tsp salt

3 eggs

¾ cup coconut, rice, soy, almond or cow’s milk

2 Tbs oil

Whisk together flour, salt and eggs.  Whisk in milk and then oil.  Heat small sized non-stick skillet over medium heat.  Lightly spray the skillet, and pour in just enough batter to cover the bottom of the pan.  Use a large spatula to flip when the bottom is lightly browned.  Serve with jam, jelly, or fruit – they can even be filled with cream cheese sweetened by powdered sugar.  Or make savory with cheese and meat.  Makes about 6 crepes.