This dough is used for crepes and can be made into savory crepes that are like "flour" tortillas. They hold together well for 24-48 hours so can be made to be used within a couple days if kept at room temperature.

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Name: Crepe / "Flour" Tortilla
Prep time: 30 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Gluten Free
Ingredients: 1 cup Rice Flour; 1/3 cup Tapioca Starch; 2 t Baking powder; 2 T Sugar If making Sweet Crepe; 1/2 t Salt 1/4 t if Sweet Crepe; 2 egg; 1 c Nut milk; 1 t vanilla If making sweet crepe; avocado or veggie oil

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INGREDIENTS

1 cup Rice Flour
1/3 cup Tapioca Starch
2 t Baking powder
2 T Sugar ; If making Sweet Crepe
1/2 t Salt ; 1/4 t if Sweet Crepe
2 egg
1 c Nut milk
1 t vanilla ; If making sweet crepe
avocado or veggie oil

Servings

INSTRUCTIONS

4 large crepes or 6 medium crepes

Mix rice flour, tapioca starch, salt, baking powder and set aside.

In a separate bowl, mix egg, sugar & vanilla (if making sweet crepe.)

Add flour mixture to wet ingredient and mix with a hand whisk well.

Heat a 10 in pan on Med/High heat and brush with oil. Pour 1/3 cup into pan and roll flour mixture until it coats pan with thin layer. Cook for 20-30 until crepe is lightly crisp. Flip over and cook for another 20-30 min.

Best when eaten immediately.

NOTES

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Sunday morning crepes
DragonLady619

Nutrition

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Serving Size: 1 Serving (162g)
Recipe Makes: 2 Servings

Calories: 583
Calories from Fat: 16 (3%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 184mg		6 %
Potassium 150.4mg		4 %
Total Carbohydrate 131.4g		39 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 127.5g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 583

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