- 1/2 cup of tapioca flour
- 1/2 teaspoon of xanthan gum
- 1/4 cup white rice flour
- 1/4 cup of amaranth flour
- 1/4 cup brown rice flour
- 1/4 Teaspoon ground cardamom
- 1 large egg (room temperature)
- About 1 to 2 cups warm milk
- 1 teaspoon of vanilla extract
- 1 tablespoon of melted butter
Mix all the dry ingredients together. In separate bowl mix the eggs, butter, vanilla, together. Add the egg mix to the dry mix and pour 1/3 of the milk slowly and mix it well, add some more milk until you get consistency you would like, not too watery but nice and soft
Heat a lightly oiled skillet or frying pan (with your choice of oil) over medium heat. Pour or scoop the batter onto the skillet, using about 1/4 cup (depending on the size you want) for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. (I used a small cup that has flat bottom and gentle spread the batter around)
Cook it about 1 minute, then sprinkle little bit of oil and flip it over and cook it about 30 seconds or until golden brown. Remove the crepes and repeat the process.
Enjoy your crepes!