- 1 ½ cups of cornstarch*
- ¾ cups tapioca flour*
- 2 TBS sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
- pinch of salt
- 3 eggs
- 2 ½ – 3 cups of almond/rice/hazelnut milk (enough to make a thin batter)
- *Alternatively you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.
- Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter. Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.