Servings: 12 6-inch crepes
- 1/3 cup of quinoa flour
- ¼ cup brown rice flour or whole wheat
- 2 tsp cornstarch
- 2 large eggs
- 2 large egg whites
- 1 cup almond milk
1 Combine the flours & cornstarch in a medium bowl.
2 Add the eggs, egg whites and almond milk. Whisk until smooth.
3 Heat a lightly oiled 6-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
4 Flip the crepe when the edges begin to curl (about 30 to 45 seconds). Cook the other side for another 30 seconds then remove from the pan.
5 Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
6 Serve these gluten-free crepes with your favorite toppings.