Gluten Free Crepes
- 3 eggs
-1 1/4 cup water
-1 cup white rice flour
-2 tablespoons sunflower oil or olive oil
-1 tablespoon organic cane sugar
-1/4 teaspoon sea salt
-1/4 teaspoon konjac or xanthan gum
Process all ingredients in a stand up mixer until the batter is smooth and there are no visible lumps. Refrigerate batter for at least one hour.
Remove chilled batter from the refrigerator, it needs to be slightly thick, but thin enough to quickly cover the pan when swirled.
Grease a crepe pan or non-stick pan. Place pan on stove on medium heat. Once your pan is fully heated, pour enough batter to cover its surface. Cook one side until bubbles stop and edges dry. Using a spatula flip and cook other side.
Cooked crepes might be placed on top of each other and will not stick to one another. It takes some practice to get the proper consistency on the batter, don't get discourage if it doesn't work on the first try.