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Crepes GF Recipe

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This recipe for Crepes GF, by , is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy (Seitz) Talley
Added: Thursday, May 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1/2 c. milk or rice milk
1/2 c. buttermilk
1/2 c. potato starch
2 T. melted butter

(You could use 1 c. milk instead of the buttermilk)

Directions:
Directions:
Put all ingredients in a blender and blend until well mixed. Refrigerate for at least 20 minutes to thicken slightly.

Heat a flat bottomed non-stick skillet and lightly butter or oil. Pour in crepe liquid and swirl around to cover the bottom of the skillet. Cook until bottom is just beginning to brown. Flip crepe over in the pan and cook longer until new side is beginning to brown. Cool on a rack. When cooled, these can be stacked and stored in a ziplok baggie.

Number Of Servings:
Number Of Servings:
5 large or 8 med.
Personal Notes:
Personal Notes:
These crepes can be used in regular crepe recipes but if you make them a bit thicker, they can be used as wraps for sandwhiches and burritos.

 

 

 

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