Makes 6 crêpes
The key to making this dough stretch to obtain 6-7 crêpes is to make them paper-thin. I never forget my college room-mate who ended up with one thick, yet still delicious super crêpe that we cut into slices to serve with our favorite topping. Start small, maybe 1/4 cup, and tilt the pan to let the fluid spread on the base of the pan. Also, the pan needs to be super-hot and go light with the butter, ghee or coconut oil. I usually re-grease the pan only every two or three rounds. Yes, greased crepes will be crispy and delicious, but those fats add up quickly… Trust me, you’ll be a crepe specialist in no time!
1 cup brown rice flour
1 cup organic milk (I usually use whole or 2%)
1 organic egg
Pinch of salt
Butter, ghee or coconut oil
In a large bowl, combine all ingredients. If using gluten flour, you can mix the milk and flour ahead of time letting the flour soak up the liquid making for a fluffier pancake. Gluten-free flours behave differently, so no need for a pre-soak.
Heat an 8-inch omelet pan over medium-high heat to get it very hot.
Add 1/4 teaspoon of butter, ghee or oil making sure that the grease spreads on the entire surface.
Pour about 1/4 cup of butter into the pan, swirl quickly to coat the pan. Remember, the crepe should be paper-thin.
Cook for about 1 minute until the bottom is golden. Carefully flip the crepe and let it golden on the other side.
This is when I usually add the savory fillings such as spinach, mushroom and cheese, to let it melt. Make sure that you don’t burn the bottom.
Serve warm and, is sweet, spread with jam, sprinkle with sugar and lemon juice or add you favorite filling.
Roll up or fold over and enjoy.