(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
2 ½ - 3 cups of milk (enough to make a thin batter)
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.