1.5 cups rice or soy milk
1/4 cup water
1/2 cup all purpose flour
1/4 cup cornmeal
1/4 cup chickpea flour
1 tbsp arrowroot flour or cornstarch
1/2 tsp salt

Combine all ingredients in food processor or blender and blend until smooth. Pour into an airtight container and let rest at least one hour (I let mine rest in the fridge overnight).

When ready to make crepes, give the batter a good stir to mix up any flour that may have settled. Heat a nonstick pan and spray with non stick spray.

Ladle about 1/2 cup into the center of pan and spread into a thin layer by rotating the pan.

Cook for about a minute, until the top is dry and the edges start to come up slightly from the pan. Flip and cook the other side for about 15-30 seconds.

Remove from pan, fill with your favorite fillings, and enjoy! Or do what I do and return the rolled crepe to the pan on a low heat to let the filling warm up and the crepe to crisp a tad.

Makes about 10 crepes. Per crepe: 71 Calories. 2.8g Protein, 1g Protein, 12.7g Carbohydrates.