Ingredients
- 4 large eggs
- 8 egg whites
- ¾ cup potato starch
- 1 cup water
- 1 tsp salt
Instructions
1. In a blender (or using an immersion blender), beat eggs. Add potato
starch, water, and salt. Blend until smooth.
2. Lightly grease a crepe pan or skillet. Heat over medium-high heat.
Add 3-4 tablespoons batter and swirl the pan to coat the bottom
with a thin layer. Let cook until crepe is firm and edges appear
golden, about 1 minute. Flip crepe, using a slotted spatula. Cook for
15 seconds and flip over onto plate. Repeat with remaining batter,
re-greasing pan as necessary. Stack crepes as they are completed.
Can be served with a chocolate or a berry sauce or just with powdered sugar or maple syrup, the way I like it.
Source: http://www.foodwanderings.com/2013/03/basic-gluten-free-potato-starch-crepes.html
Get Connected