2 extra-large organic or free range eggs
1 cup rice, almond or soy milk
1 tablespoon cold pressed macademia or olive oil
¼ teaspoon salt
½ teaspoon your favourite dried herb (e.g. parsley, thyme, oregano)
½ cup gluten free flour
small amount of cold pressed macademia or olive oil
Place flour, salt and herb in a mixing bowl and whisk to combine. Make a well in the centre and add eggs, your choice of non dairy milk and olive oil and whisk until the mixture is a smooth batter (should be slightly thinner than pancake batter).
Heat a non stick pan on medium high heat and lightly grease pan with oil (may need to do this before cooking each crêpe).
Pour small scoop of batter into the heated pan and swirl until the bottom of the pan is covered with batter.
Cook the crêpe for approx 1 minute (the crêpe should be barely moist on the top). Use a thin spatula to loosen the edges of the crêpe, slide the spatula under the crêpe and gently flip it. Cook for approx 1 more minute, until golden brown.
Gluten and dairy free. No added sugar. No artificial colourings, flavourings or preservatives.