Gluten Free Quinoa and Corn Flour Crepes Recipe

Add the wet ingredients to the dry ingredients and gently mix until just combined. If the batter seems too thick to pour easily, add a few tablespoons of rice milk at a time, up to 1/2 cup more, until it's thin enough to spread easily in a pan.

Allow the batter to rest in the refrigerator for at least 30 minutes.

Pour about 1/2 cup batter into the skillet, immediately rotating the pan to spread the batter into a thin layer across the bottom. If you see any small holes, quickly use a tiny bit more batter to patch them; the goal is a thin, even crepe.

Cook until the top of the crepe looks dry, about 1 minute. Loosen the edges with a spatula, then flip it over — you can use your fingers or gently toss it, which might take a few tries but often works best. Cook the second side for another 30 to 60 seconds.

Stack the finished crepes on a plate. You can keep them warm in a low oven, or fill each crepe right in the pan by spooning your chosen filling across the lower third.

To finish, roll the crepe from the filling end, or fold the bottom third over the filling, then fold in the sides, and finally fold the crepe from the bottom up to create a neat pocket.

Continue this process, adding more coconut oil to the pan between crepes as needed, until all the batter is used.