Light, gluten-free, and dairy-free crepes

Ingredients

For 10-15 crepes:

• 9 ounces rice flour
• 2 cups almond milk
• 3 eggs
• 1 tsp vanilla extract (or 1 tbsp vanilla flavoring)

Materials

• bowl, pan, whisk, ladle

Preparation

• In a bowl, combine the rice flour and eggs.
  Mix well.
• Gradually add the almond milk while whisking. Then add the vanilla extract and mix again.
  
• Cover the bowl with plastic wrap and let it rest at room temperature for about 1 to 2 hours.
• Put some margarine or coconut oil in your pan (ideally a crepe pan) and heat it over medium heat.
  Pour a small ladle of batter into the pan while swirling it around to spread the batter evenly.
  When the edges of the crepe start to brown, it's time to flip it (about 1 to 2 minutes per side).
  Repeat until there is no batter left.
  And there you have it! Bon appétit!
  

Observations

Cookware

Questions

Photos of members who cooked this recipe