Gluten-Free Crepes with Sorghum

Gluten-Free Crepes with Sorghum
  • 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


  1. Heat a lightly buttered skillet over medium-high heat.
  2. Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
  3. 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
Gluten-Free Crepes with Sorghum, recipe PT15M PT1H 5 455 calories

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