Ingredients:
2 large eggs
1⁄2 cup milk
1⁄2 cup water + 2 Tbsp water
1⁄4 cup gluten free sourdough discard
1 cup QUeen Milling Gluten Free Superfine Pancake Mix or QUeen Milling All Purpose Flour Blend - sifted
3 tbsp butter, melted and cooled (plus additional for pan)
1⁄4 tsp salt
Sweet Crepes - add 1- 2 tbsp sugar and 1 tsp vanilla extract
Directions:
In a medium size bowl, combine all of wet ingredients. Then add dry ingredients (flour and salt) and whisk until smooth.
Heat a 10 inch non-stick pan over medium heat and brush on small amount of melted butter.
Pour 1⁄4 cup of batter into centre of pan and swirl to spread. When edges begin to curl (about 35-45 seconds) flip and cook for another 30 seconds.
Recipe makes approximately 10-12 crepes.