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Makes 2 servings (about 4 crepes each) 1/3 cup buckwheat flour 1/3 cup quinoa flour 1/3 cup tapioca flour 1 1/4 cup milk substitute (almond milk or soy milk or hazelnut milk or rice milk--make sure they are gluten-free) 2 eggs 1 Tbsp salad oil (such as sunflower or safflower or canola) 1/2 tsp salt 1/2 tsp vanilla (optional, only if you used soy or rice milk but not with nut milks that add their own delicate flavor) 1. Put all ingredients in a bowl. Mix lightly with a whisk just until blended. Do not overmix. 2. Heat a large non-stick skillet on high. With a pastry brush or paper towel, spread a drop or two of oil over the pan. 3. Pour about 1/3 cup of batter in the pan and rock the pan to spread the batter out thin. Cook on medium high heat on the first side until it bubbles and looks dry, then flip over to heat the other side briefly until golden brown. It doesn't take long. And I usually ruin the first one or two pancakes until I get it right. You usually don't need to add more oil with cooking subsequent crepes. Keep trying. The family will ask for seconds and thirds! Serve with pure maple syrup or hot berries (frozen berries zapped in the microwave for 3 minutes are outstanding just as they are).
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