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Easy Crepes
Serves 4

For convenience in the morning, mix batter in the blender the night before and store it in the refrigerator overnight. Stir batter in the morning while the skillet heats up. Serve warm crepes rolled up with fresh fruit or applesauce inside. For a special touch, sprinkle with powdered sugar or add a dollop of dairy-free whipped topping.

1 cup brown rice flour
3 tablespoons sugar
1 cup milk of choice (plain-flavored rice, almond or soy)
2 large eggs*
1 teaspoon vanilla
1 teaspoon oil

1. Mix flour and sugar in a blender or mixing bowl. Add milk, eggs and vanilla and combine well. Batter should be thin, like cake batter. If it’s too thin, add more flour, a tablespoon at a time.
2. Place oil in a heavy skillet or non-stick pan and heat skillet to medium high. Pour enough batter into the skillet to coat the bottom of the pan. Tilt the pan until batter is evenly distributed. Cook until bubbles cover the crepe. Peek at the bottom; crepe should cook until bottom is lightly browned. (Patience is key here. If you flip too early, you’ll split the crepe). Flip crepe with a spatula and cook briefly until done. Repeat until all batter is used.

*TIP Egg free? An egg substitute (for egg substitutes, click here) may make crepes more brittle. To help prevent this, add 1/4 cup more milk and 1 teaspoon oil to the batter. Keep crepes small, about 4 to 5 inches in diameter.

TIP For banana crepes, add half a ripe mashed banana. For berry crepes, add 1/2 cup fresh or frozen pureed berries of choice; increase sugar to 5 tablespoons.

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