Joy's 'You'll Never Know Their Gluten Free' Crepes & Chocolate Sauce
recipe credit: Joy Eschliman
1 cup milk ( I used whole)
3/4 cup rice flour
Place in blender and blend until smooth. Leave at room temperature for 1 hour (at least)
Brush butter in pan (temp around med-lo to med)
pour about 2-3 Tablespoons batter in hot pan, and quickly tilt to spread
cook for about 1 minute-flip
Also a good filling for these if you want to use them for Breakfast is:
Blend 1 cup cottage cheese, 1 cup sour cream and 1/2 cup powdered sugar. (alternatively you can use 1 cup vanilla yogurt in place of either sour cream or cottage cheese)
4 Tablespoons Cocoa Powder
4 Tablespoons sugar
4 Tablespoons water
1/4 cup butter
dash vanilla extract (make sure you're alcohol isn't wheat based)
Cook cocoa, with water and sugar stirring constantly.
Remove from heat and add butter stirring until dissolved. Add vanilla.
I just put mine in a jar- store it in the fridge or leave it room temp for pouring.