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Ingredients
- 1/2 cup gluten-free flour (i use Bob's red mill or Pamela's All Purpose gluten-free flour)
- 1/4 tsp salt
- 1 egg white, lightly beaten
- 2/3 cup of almond milk
- 1 tablespoon of stevia
Method
- Gently spoon flour into measuring cup and level with the back of a knife. Put flour and salt in a medium bowl and stir with a hand whisk. Make a well in the center of the flour mixture and add egg. Whisk egg and flour while pouring milk into bowl, stirring well to combine. The batter should be free of lumps. Let stand for 5 minutes.
- Spray an 8-inch nonstick skillet with nonstick cooking spray. Heat skillet on medium high. Add a 1/4 cup of batter to hot skillet and swirl around the pan to cover as much of the bottom of the skillet as possible. As the edges cook, use a spatula to lift the edges of the crepe. After about 1 minute, flip the crepe over and cook for a further 30 seconds. Transfer to a plate and start over until the batter is done. This should yield about 4 crepes, so probably serves 1-2
