Crepes: Gluten-free Style
Refrigerate Batter: 20 Minutes
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- 3 whole(s) eggs beaten
- 1 cup(s) milk
- 1/2 cup(s) potato starch
- 1 pinch(s) salt
- 2 tablespoon(s) vegetable oil or melted butter
- Blend eggs and milk together in blender or food processor. Add potato starch and salt. Blend. Strain and refrigerate 20 minutes. When ready to cook the crepes, add the oil or melted butter.
- To cook the crepes, lightly spray a nonstick pan with oil. Put a small amount of batter in the bottom of the pan. Swirl the pan to coat the bottom with a thin layer of batter. Cook over medium heat for about a minute. The top surface should look a little dry. Use a thin flexible spatula and flip the crepe over. Cook it for 30 seconds, then slide it onto a plate. Continue cooking until the batter is gone.
This recipe is a personal recipe added by vemorgan and has not been tested or endorsed by MyRecipes.
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