1 c. non dairy milk
1 T. olive oil
1 T xanthan gum
1 T ground flaxseed (opt)
¼ tsp salt
½ c sweet rice flour
½ c buckwheat flour
For sandwich crepes, add ½ tsp Italian seasoning (oregano, basil, parsley) dash of black pepper.
For dessert crepes, add 1 tsp vanilla
Thoroughly combine dry ingredients in a bowl. In another bowl, eat eggs until frothy; add oil and non dairy milk and other ingredients. Add to the dry ingredients, stirring until smooth. Batter will be thinner than pancake batter. Refrigerate batter for several hours before cooking.
Heat a low-sided 8-inch skillet or crêpe pan over medium high heat. Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crêpe).
Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the entire bottom of the pan is covered with batter.
Cook the crepe for about 1 minute- the crepe should be barely moist on top. Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it upside down. Cook for about one more minute, just until golden and transfer crêpe to a cooling rack or plate. Repeat with the remaining batter. If not eating crepes right away, place sheet of waxed paper between each crepe to keep from sticking together.
Breakfast filling: Fill with sliced strawberries, bananas and several tablespoons of strawberry tofu pudding.