I'm finally posting JD's Gluten-Free Crepes! This is something he adapted from another recipe to work with the GF flour mix we use (below). We generally eat them for breakfast, ideally with mascarpone cheese and sliced fruit. Mascarpone can be found in a lot of food stores that sell specialty cheeses. It's a very sweet, light, Italian cream cheese that tastes like crème fraîche. The brand we find locally, Belgioioso, is gluten free. You can also use regular cream cheese, sweetened ricotta, or Neufchatel.
Gluten-Free Flour Mix:
4 parts white rice flour
3 parts potato starch
2 parts sweet white sorghum flour
measure parts by pouring into a measuring cup or container and use the same container for each "part". If you have a kitchen scale, measuring by weight is even better! Scooping the flour from the original container can compress it and give you uneven results. Mix all the parts together very well (we put it in a big container and shake it thoroughly).
1/2 cup flour [see above for GF flour mix]
1 tablespoon vegetable oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
5/8 cup milk (1/2 cup plus 2 tablespoons)
If possible, use a small round nonstick pan with tapered sides, like an omelette pan.
Preheat the pan on medium heat. Dampen a paper towel with vegetable oil and wipe it on the pan to give it a very thin coating.
Mix all ingredients together. Whip until well blended. Pour just enough batter into the pan to coat the bottom, tipping the pan to spread evenly. If it doesn't flow well, add milk by tablespoons until it is thin enough.
Wait for approximately 1 minute, or until crepe is dry and slides easily in pan. Flip crepe and cook for an additional 30 seconds. The crepe should still be light and pliant without browning, but may have brittle edges.
For the visual learners, here's a Youtube video on how to cook the crepes. Skip past the mixing of ingredients and use the recipe above, but note the texture of the batter and watch how he pours it to coat the pan.
Makes 6-9 crepes.