On Wednesday, I mentioned the crepes that mom would make us as kids to motivate us to get out of bed.  Here is a gluten and dairy free version of the recipe below for your enjoyment.

Heat a non-stick skillet on medium/medium-high heat.  The skillet should be hot before pouring the batter into the skillet to make the crepes.

For 3 large crepes:

In a 2-cup glass measuring cup, measure ½ cup of rice milk.

Add 1 egg and whisk briskly.

Add a dash of salt and generous tsp. of oil (I use grapeseed oil)

Whisk again.

Finally, add ½ cup of brown rice flour and whisk together.

The consistency of the batter should be thinner than pancake batter, but not too runny.

Lift the skillet off the burner as you pour the batter into the center of the hot skillet.  Turn/roll the skillet as the way of spreading the batter to the edges of the skillet.

As the 1st side of the crepe cooks, the edges will start to lift from the skillet and the batter will start to turn shiny.

Flip the crepe and cook less time on the 2nd side.

Fill with whatever sweet or savory filling and enjoy!

(I have included a gallery of photos below showing step-by-step pictures.)