Gluten-free crepes

Ingredients for 2 servings:

• 12 tbsp, heaped flour mix, gluten-free
• 1 tbsp almond flour
• 1 tbsp flaxseed flour, defatted
• 3 eggs
• 3 tbsp sour cream or yogurt
• 300 ml milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian

Mix the eggs, sour cream, and flour well. Gradually add the milk. Lightly oil and heat a frying pan, then add about 1 ladle of batter to the pan and swirl to coat evenly. When the batter is no longer runny on the surface, turn the crêpe over and finish cooking. The crêpes can be kept warm in the oven. For a savory version, immediately after turning, spread grated cheese, a torn slice of cooked ham, a few thin tomato slices, a pinch of herb salt, and oregano on the crêpe, fold it over, and finish cooking briefly on both sides. For a sweet version, spread applesauce and cinnamon sugar on the crêpe and serve folded over.