So versatile and delicious, for breakfast, entrees, or dessert...

1 cup Andrea's GF Flour Blend
1 egg
1/2 tsp salt
2 1/2 TBL oil
1/2 - 3/4 cup milk (skim or 2%)

In a large bowl or blender, combine ingredients and add enough milk (gradually) to make a paste consistency.  Continue adding milk until batter is a very thin pancake-like batter.

Spray 9" skillet with non-stick cooking spray.
Pour approximately ¼ cup of the batter into a preheated skillet, while tilting the skillet to completely cover the bottom with a thin layer of batter. Once skillet is covered, pour off excess batter if necessary.
Cook over medium heat until lightly brown. 
Carefully flip and cook other side until lightly brown.

Serve hot for breakfast spreading butter on one side, rolling up and drizzling with syrup or fill with fresh fruit and top with whipped cream

Crepes can be cooked ahead of time.
Stack the crepes with parchment or wax paper between each. 
Refrigerate in plastic bag or covered container until ready to use. 

Apple Crepes:

Place desired amount of apple pie filling on each crepe then roll up.  Place filled crepes in baking dish seam side down. Cover pan with foil.  Bake in oven at 350 degrees until warm.  
To serve: place one crepe on each plate, top with vanilla ice cream and drizzle with caramel sauce.

Crepes for Manicotti

¾ cup Andrea’s Gluten Free flour blend
1/3 cup milk
¼ cup water
3 eggs
1 tsp salt

Blend all ingredients in blender until smooth.
Allow to sit while skillet heats. 

Spray non-stick cooking spray in a 9" skillet.
Pour approximately ¼ cup of the batter into a preheated skillet, while tilting the skillet to completely cover the bottom with a thin layer of batter. Once skillet is covered, pour off excess batter if necessary.
Cook over medium heat until lightly brown. 
Carefully flip and cook other side until lightly brown. (optional)

Stack crepes with parchment or wax paper between each.  
If making in advance, refrigerate in plastic bag or covered container until ready to use. 

Filling:

16 oz. ricotta cheese
2 eggs
½ cup parmesan cheese
Either ½ pound cooked and drained Italian sausage OR
    10 ounces chopped frozen spinach - drained well  
salt and pepper to taste

Assembly:

Spray baking dish with non-stick cooking spray.  Place desired amount of filling onto each crepe and roll up.  Place filled crepes in baking dish seam side down.  Pour favorite store-bought (or homemade) red pasta sauce over crepes.  Top with shredded mozzarella cheese.  Bake in 350 degree oven approximately 30-40 minutes, or until heated through.