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Crêpes

Print Recipe
Course Bread/Breakfast
Cuisine Gluten-Free
Servings 3 crêpes

Ingredients
  

  • 2/3 c. cooked rice (The original recipe I adapted says that you can use cooked beans, instead. In case anyone wanted to try that.)
  • 1 egg
  • 1/4 c. milk (You could probably use non-dairy milk. I just used regular milk this time, 'cause it's what I had.)
  • pinch salt

Instructions
 

  • Blend in a blender until smooth.
  • In greased crêpe pan or omelet pan over moderate heat, pour about 1/4 cup of batter.  Swirl the pan to spread and thin it, then cook until the underside is golden brown.
  • Flip and cook until done on the second side.
  • Repeat with remaining batter.