Gluten Free Crepe Recipe

I grew up on these. In my family we call them Swedish pancakes because my great-grandma was from Sweden. We ate these by the dozens with homemade maple syrup on Sunday mornings. My mom tells stories about when she made herself sick trying to beat her older brother in a contest of who could eat the most Swedish pancakes. The pancakes themselves are a tradition. One that I want to carry on to my kids. So I was pretty excited when I tweeked the recipe to be gluten free and it turned out to be every bit as good as the original.

3 eggs
2 cups milk
1/2 cup sorghum
1/2 cup tapioca flour
1/2 Tablespoon oil

Put everything in the blender. It blends best if you add the flours after the other ingredients and while the blender is running, otherwise it sticks to the side.
Preheat a 10 inch skillet on medium, medium-high. Slap on some butter or non-stick spray. Pour about 1/4 cup of the batter into the warm pan. Pick the pan up and turn it so the batter can coat the skillet evenly. Let cook about one minute. You know it is ready to flip when the batter is all the same color, no longer runny and white. It is kind of like flipping an omelet, if it isn't cooked enough it will not flip well and turn into a runny mess. Once flipped, cook an additional 30 seconds or so.This is what you want it to look like...(with syrup)

This is from the pan being too hot...

It bubbles immediately after you pour in the batter...(just turn it down a little)

The perfect Swedish pancake...

One more very important tip, the two flours both like to sink to the bottom of the blender if they sit too long. If you just blend every couple of pancakes the problem is solved! If you don't, you have a sludgy mess at the end and some very stiff last few pancakes.

Of course these are amazing with strawberries and whipped cream or any other way you have eaten a crepe before!