Gluten Free Crepe Recipe

This recipe is to be made in a blender.

Stored in portable mixer shaker containers.
Lasts up to 6-7 days in a refrigerator to be enjoyed as needed.

2 oz. Oil  

8 Eggs  Large

1 and 1/2 Cups GF flour  
(In our shop we use 1 cup Namaste and 1/2 cup our special GF blend)
(*Namaste* GF Flour can be purchased at Costco)

2 Cups milk  2%

Note ** GF Flour Namaste is ok to use 100% in this recipe.

I included the GF flour mix we make ourselves if Namaste is not available where you live. 

(Our special blend of GF flour is done in parts** as such) 

6 White Rice Flour
3 Potato Starch
1 Tapioca Flour

 **IE: 6 cups/3 cups/1 cup  or 6 lbs/ 3 lbs/ 1 lb

The mixture if too thick will pour like a biscuit batter... ADD MILK 

If too thin then add less milk. Better to thin than too thick.

Add Salt or Sugar and Vanilla if you like to eat them plain.

These Crepes are blended for at least 35 seconds to ensure they hold together like regular Crepe batter.

Thank you so much and ENJOY..   Chris

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