Gluten Free Crepes
1 1/4 cup milk (any kind, cow, plant based, whatever)
2 Tablespoons liquid vegetable oil – whatever type you prefer
1/3 cup each of 3 different kinds of gluten free flour or 1 cup gluten free flour mix. (I used sorghum, tapioca, and white rice.)
1/2 teaspoon vanilla (optional)
pinch of cardamom (optional – a pinch of cinnamon or salt is also an option)
Mix all ingredients together in medium size mixing bowl. Cook on well greased preheated non-stick griddle or frying pan over medium high heat. Flip once when dough is firm and no longer runny. Makes about 7 medium size crepes. Fill as desired, roll and serve.
Crepe pictured is filled with blueberry filling.
This filling was made with frozen blueberries. For each cup of frozen blueberries add 1/2 tablespoon corn starch and 1 tablespoon fruit juice – apple, cranberry, grape, whatever. Put all ingredients in saucepan. Stir until cornstarch is mostly dissolved in the fruit juice. Cook over medium low heat, stirring often until berries are warm and juice forms a jell. It takes about 1/4 to 3/4 cups of blueberries per crepe depending on crepe size and desired filling thickness. If you like things sweeter than natural fruit you can add a bit of honey or sugar to the filling before cooking or spread a thin layer of jelly on the crepe before filling.
Other Filling Suggestions
You can use other fruit or berries in place of the blueberries, or fill in other ways like spreading Nutella and jelly on the crepe before rolling, or just roll it up and eat with syrup. For a savory crepe fill with meat and vegetables and top with sour cream, gravy, or a savory sauce.