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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

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

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