Gluten-Free Crepes Recipe – Forks Over Knives

After college I spent a year in France as a fille au pair, living with a French family, taking care of their children, and experiencing French culture. I learned a lot about French cooking, including how to make crepes. The key element is a very thin batter, which is similar to the Swedish version of large thin pancakes. Both are typically made with an egg-based batter. The version I make today with a combination of chickpea and tapioca flours is successful in both achieving the classic flavor and reasonable sturdiness. (They don’t break when you turn them!) During my time in France I purchased a crepe batter spreader, which is used to spread the batter around the pan, making an even crepe. This is easy to buy online, but if you don’t have one you can also pick up the pan and tilt it around after…