Gluten-Free, Dairy-Free, Egg-Free Breakfast Crepes
Adapted by: Marcie Dingerson
1 cup brown rice flour
3 tablespoons sugar
1 cup rice milk
Egg replacer mixed with sparkling water about 1/4 cup water.
1 teaspoon vanilla
1 teaspoon canola oil
I mixed all the liquids, I then stirred in the flour until well mixed. I used a a cast iron flat pan. The recipe said it would make 4, but I made mine small-ish and got about ten. When I put them on the pan I spread them out as thin as I could go, cooked really fast, and was really easy to make. The boys all enjoyed them and I will be making them over and over again. It's a great recipe.