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    Scott Adams

    Crepes #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    2 eggs
    ¾ cup milk
    1 tablespoon oil
    ¼ teaspoon salt
    ½ cup cornstarch

    In a blender, combine eggs, milk, corn oil, salt and cornstarch; blend 30 seconds or until smooth. Spray small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into center of skillet, rotating quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six-inch crepes.



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    I often double or triple the recipe.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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