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Classic Crepes
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| 1/2 c | arrowroot |
| potato starch, alternative | |
| cornstarch, alternative | |
| 2/3 c | sorghum flour |
| Pinch | salt |
| 3 | eggs |
| 1-1/3 c | milk |
| 4 T | melted shortening |
| oil, alternative |
Combine arrowroot, sorghum & salt. Make a well large enough to hold the eggs milk & shortening. Whisk the liquids slowly into into the dry ingredients until well blended. Let set for 15 min. Heat the crepe pan over med. Pour 1/4 c batter into pan, tilting pan to cover bottom as it cooks. Flip over, loosening the edges w/spatula as necessary. Cook for 20 sec. Slip out of pan onto plate. If crepe sticks to pan, wipe out w/paper towel dipped in oil. Fill & top as desired.
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