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    Scott Adams
    Scott Adams

    By Scott Adams •

    Gluten-Free Crepes #2

    Reviewed and edited by a celiac disease expert.

    Ingredients:
    3 eggs
    1 ¼ cup milk (we use rice milk)
    ¾ cup Open Original Shared Link
    1 tablespoon sugar
    ½ teaspoon salt

    Directions:
    Beat eggs until thick, stir in milk, add dry ingredients, mix until smooth.  Cook in a crepe pan or rounded frying pan (may need some oil).  

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    Eat like pancakes, or add crepe fillings. 


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    Guest Maria Elena Martinez

    Guest Maria Elena Martinez

    Posted

    Excellent upgrade to the website. You have taught me so much since my diagnosis 4 years ago. I rely on the information you send out to stay informed, and inform others!! Many, many blessings,

    Maria Elena Martinez

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    Guest anna

    Be careful with the rice milk. The manufacturers sometimes use barley in the processing.

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    Guest Paula M. Gutowski

    Guest Paula M. Gutowski

    Posted

    I found gluten free waffles at the store and was in wonderland. Then I see Crepes that is something that I am going to try and I can hardly wait to taste them. Thank you for making another dream come true. Paula

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    Guest Joy Freake

    Guest Joy Freake

    Posted

    Good recipe

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  • About Me

    Scott Adams

    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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