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Crepes #1 (Gluten-Free)
http://www.celiac.com/articles/614/1/Crepes-1-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
(makes about 14 crepes) 1 ½ cups of cornstarch* ¾ cups tapioca flour* 2 tablesp

(makes about 14 crepes)

1 ½ cups of cornstarch*
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
3 eggs
2 ½ - 3 cups of milk (enough to make a thin batter)

*OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.

Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.

Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and cook the other side. Remove from the pan to a plate. Repeat until all the batter is gone.

Then make your stuffing. I use Poly-O Ricotta cheese & mozzarella. Then put in a pan w/ the sauce of your liking and bake as usual. They take a little experimentation, because of the difference in pans and temperature.