By Rebecca Reilly

Classic Crepes

MAKES ABOUT 12

Crepes are a great way to dress up scrambled eggs and leftover cooked asparagus. They can also be served as delicate desserts filled with raspberry soufflé and topped with a crème Anglaise and Belgian chocolate sauce. Versatile for breakfast, lunch or dinner, try filling them with apricot jam, raisins and dairy-free ricotta cheese (sweetened with a bit of sugar), or diced ham and cheese.

½ cup arrowroot flour, potato starch or cornstarch
⅔ cup sorghum flour
Pinch salt
3 eggs
1⅓ cup milk of choice (rice, hemp, soy, nut)
4 tablespoons melted shortening or oil of choice

1. Mix the arrowroot, sorghum and salt together. Make a well large enough to hold the eggs, milk and oil. Whisk the liquids slowly into the dry ingredients until well blended. Strain and let sit for 15 minutes.

2. Heat an 8- or 9-inch non-stick skillet or crepe pan over medium heat. Pour ¼ cup batter into pan, tilting pan side to side as batter cooks. The batter will become opaque as it cooks. Usually a lace-like pattern develops on the underside of the crepe. At this point, flip the crepe over, loosening the edges with a spatula, as necessary. Cook for about 20 seconds. Slip crepe out of pan and onto a serving plate. If crepes stick to cooking surface, wipe pan with a lightly oiled paper towel before adding more batter.

3. Top crepes with your favorite filling and roll them up.

Each crepe contains 118 calories, 6g total fat, 1g saturated fat, 1g trans fat, 53mg cholesterol, 35mg sodium, 13g carbohydrate, 0g fiber, 2g protein.