- 1 cup almond milk
- 3 eggs
- 1 cup sorghum flour (such as Bob's Red Mill® 'Sweet' White Sorghum Flour)
- 1 tablespoon melted butter
- 1 pinch salt
- Heat a lightly buttered skillet over medium-high heat.
- Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
- Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
04/20/2018
recipepes.com
Gluten-Free Crepes with Sorghum, recipe
PT15M
PT1H
5
455 calories
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