This recipe starts out as an excerpt from Alton Brown’s book, “I’m Just Here for More Food”.

Alton would probably peel out on his hog if he knew I was making this gluten-free, but it works pretty well with alternate flours, and this version is actually grain-free. It can easily be made dairy-free (as this one is).

CREPES

• 3/4 C (170 g/6 oz) milk (I used Hemp Milk)

• 1/2 C (113g/4 oz) water

• 2 Eggs

• 1/2 tsp (3g/<1/8 oz) Kosher or sea salt

• 3 TBSP Butter (I used Miyoko’s cultured vegan butter) + Butter or oil for the pan

• 1/2 C (38 g/1 -1/3 oz) Cassava Flour

• 1/2 C (38 g/1 -1/3 oz) Chick Pea Flour

• Fresh or Dry Herbs to taste (optional)

• A dash of your favorite spices

• Cheese to Taste (I used cultured almond cheese from Kite Hill)

• Filling (any combination of potatoes, veggies, lentils or beans)

Using Alton’s Blender Method, combine liquids first (butter included), then the dry ingredients. Blend only a short amount of time (although I doubt this matters when using gf flours) and thin with water if needed to create a thin pancake on the pan. I use a large cast iron skillet.

Chop and cook the filling - this photo has a crepe with a red lentil chickpea filling, but any vegetables you have on hand should work.

I coat the pan with a brush to ensure a thin layer of oil. You’ll want to turn on the kitchen fan for this since burning oil can smoke. While cooking, make sure the sides have browned; the crepe should have bubbles indicating that it’s cooked through. You can layer the cheese inside or outside the crepe, and garnish with herbs or spices.

This dish goes well with salads, vegetables or solo. Heat the crepes in a toaster oven or convection oven at 200 F degrees to keep warm while the others finish cooking,

Enjoy :)