Very Thin Gluten Free Crepes

Ingredients

• 2 eggs
• 2 cups rice flour
• 2 cups milk
• ¼ cup olive oil, ½ tbsp for each crepe

Instructions

1. Mix all the ingredients except oil with a fork until smooth.
2. Heat a non stick pan and pour ½ tbsp oil in it.
3. When the oil is very hot pour a ladle of batter on the same point in the pan and roll the panfrom side to side to give the batter a round shape.
4. Cook it for 1 or 2 minutes. Just check the bottom with a wooden spatula when it releases and flip when it has the nice color you want.
5. Flip it up and cook the other side for 1 or 2 minutes and transfer it on a plate.
6. Repeat the same steps until you finish all the batter pouring ½ tbsp olive oil in the pan each time.
7. Serve these right after you make with various fillings aside.  From http://www.giverecipe.com/thin-gluten-free-crepes.html

Also try from Gluten Free Eating

3 c. milk
6 eggs
1 Tbs. melted butter or oil
1 tsp. salt
½ tsp. xanthan gum
1 c. Featherlight mix
½ c. GF mix

1. In a large bowl, beat milk, eggs, and melted butter until smooth. Slowly add salt, xanthan gum and flours. Mix until the batter is the consistency of heavy cream.
2. Heat a 6-inch crepe pan or a non-stick frying pan on medium heat. (If your pan is older, it sometimes helps to spray it with non-stick cooking spray.) Spoon 2 to 4 tablespoons of batter into the bottom of the pan. Move pan from side to side to coat bottom.
3. Brown the crepe on one side and then flip with a spatula and brown the other side. Keep warm in the oven. Serve with your favorite toppings.
4. These can be frozen to use later. Thaw overnight in the refrigerator.
5. Makes approximately 15 crepes.

Topping Ideas: whipped cream, any fresh fruit, cinnamon and sugar, syrup, butter, chicken, sausage and eggs, tomatoes and bacon, powdered sugar, hard boiled eggs, cream cheese and jam.