Buckwheat Crepes

1/2 cup buckwheat flour
1/4 cup brown rice flour
1/4 cup sorghum flour
1 teaspoon xanthum gum
2 tablespoons tapioca flour
1/4 teaspoon sea salt
1 3/4 cup water
2 large eggs
4 tablespoons melted butter or oil

Combine dry ingredients.
Whisk eggs. Add the water and continue whisking until frothy.
Stir into dry ingredients.
It works best to let the batter stand for at least 15 minutes.
Heat a 7″ non-stick pan over medium heat. Oil very lightly. Quickly pour in enough batter to just cover the bottom of the pan, rotating the pan as you pour . Cook until the top is dry. Flip the crepe and continue to cook for 1-2 minutes. Remove to a platter; start another crepe and while that one is cooking roll the cooked one.
Serve with ice cream and fruit.

Unfilled crepes may be refrigerated or frozen.
Reheat defrosted crepes for 10 seconds in the microwave.

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