- 1 1/4 cup soy milk
- 1 1/4 cup rice milk
- 6 eggs
- 4 Tbs extra-light olive oil
- 2 Tbs sugar
- 3/4 tsp salt
- 1 tsp xanthum gum
- 1/2 cup oat flour
- 1 cup gluten-free multi-purpose flour mix (prefer King Arthur)
Place all ingredients in bowl and beat on high for several minutes.
Preheat medium-sized frying pan on medium heat. Spray with cooking oil or melt small amount of butter. Pour about 1/2 cup of batter into center and tilt pan in circular motion to coat bottom. After about 1 minute, use spatula to gently flip crepe and cook for about another minute.
Tip: Whisk batter prior to pouring each crepe in frying pan.
Filling suggestions: Peanut butter/almond butter and sliced bananas, sliced fresh strawberries and sliced bananas with powdered sugar, or yogurt with combination of fresh fruit.
~ Much love and thanks to my beautiful and health motivated sister-in-law, Jessica, for this wonderful gluten-free recipe!