GLUTEN-FREE CREPES

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To make great gluten-free breakfast crepes, just as good as the originals, first the amount of liquid needs to be reduced. Secondly, lowering the heat and cooking for a slightly extended time also allows enough time for moisture to evaporate.

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Ingredients

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Whisk together the dry ingredients and wet ingredients in separate bowls. Stir together and then whisk in melted butter until well combined.

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Grease a 10" nonstick skillet. Pour in 1/4 cup batter and spread with a silicone spoon. Cook for 30 seconds then flip to the other side.

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Stack with sheets of waxed paper between as you cook the remaining batter. This will keep them warm and prevent them from sticking to each other.

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To serve, place the crepe on a plate, laying flat. Top with desired fillings Enjoy!

Flourless Pancakes

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Meet Melissa!

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