These gluten- free, high- fiber, delicate and yummy crepes can be used for both savory and dessert varieties. No need to add sugar to the batter for the sweet ones, because the toppings will make them sweet enough.
2/3 cup sorghum flour
6 tablespoons brown rice flour
3 tablespoons tapioca flour/ starch
3 tablespoons ground flax seeds (flax flour)
1/4 teaspoon sea salt
1 teaspoon Xanthan gum
2 Tablespoons melted butter (I use organic, pasture raised OR Ghee)
4 cups unsweetened original coconut milk OR any milk
juice of 1 lemon
- Extra lemon juice
- Coconut sugar
Mix all dry ingredients well, then add eggs, coconut milk and butter & blend. Let it stand for a minute, then add the lemon juice and blend well. Ladle batter over a hot griddle and spread thinly. They will bubble slightly when ready to flip. Serve with a pat of butter, and sprinkle with lemon juice, coconut sugar and berries. Enjoy!
*Note: Be sure not to over beat the batter and add air to it, because this will make the crepes stay raw on the inside. I learned that the hard way! :/