1/2 c Rice flour
1/2 c Barley flour or corn flour
2 tb Arrowroot
2 tb Tapioca flour
3/4 ts Salt
2 c Skim milk
1/4 c Safflower oil; plus extra
-for pan
Recipe by: St. Louis Post-Dispatch 3/10/97
Combine rice flour, barley flour, arrowroot, tapioca flour
and salt in large bowl. Gradually whisk in milk, then 1/4
cup oil.
Heat 10-inch nonstick skillet or crepe pan over medium-high
heat; lightly brush surface with oil. Pour about 1/3 cup
batter into pan for each crepe. Tilt pan to swirl batter
evenly over surface, then pour excess batter back into
bowl. Cook each crepe 1 minute, then flip and cook 30
seconds or until lightly browned.
Yield: About 12 crepes.
Note: Cooked crepes can be stacked between layers of paper
towels, then wrapped in plastic wrap and refrigerated or
frozen.
By Mary Carroll.
