Gluten Free Crepes

Enjoy these gluten free crepes filled with local raspberries or blueberries topped with a dollop of whipped coconut cream*.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.

Ingredients:

1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon


Directions:

In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes

Batter can be made ahead of time and stored in the refrigerator for up to one day.

Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.