Gluten free crepes

As promised in my last post, here are the picsand the recipe for the Gluten Free Crepes.  I would definitely make these a regular part of my weekend breakfast rotation.  Another option with them is to make extra to use like tortilla wraps for a simpe lunch.  With less carbs than a pancake or tortilla, they are less filling, but have a fair amount of protein to fill you up.

Gluten Free crepes (modified from Vegetarian Cooking For Everyone)

2 eggs
1 cup almond milk (plain, low sugar)
1/2 cup water
1/2 tsp salt
1 cup Bob’s Redmill All Purpose Gluten-Free flour mix

Combine all ingredients in a blender (or use a whisk like I did) and blend until smooth (about 5 seconds in blender).  Set aside and put in fridge for a few minutes to settle.

Meanwhile, heat a 7-10″ lightweight skillet and brush with butter as soon as it’s hot.  When it sizzles, pour about 2 TBSP batter into the pan and immediately swirl it around untl it evenly coats the bottom.

Cook until golden on the bottom, abou 1 minute.  Slide a knife under the edge to loose n crepe and then flip.

Cook the second side for 30 seconds.

Serve with savory or sweet.  I chose savory: Sautee of asparagus, onions, spinach and sea salt/parsley/thyme.  Delicious!