Crepes

This was one of the first gluten free recipe I concocted. The kids enjoy it with some applesauce, maple butter, jam, or plain (my oldest - who has no allergies - likes them with cream cheese).

2 eggs (or equivilent egg replacer)
3/4 cup rice milk
1 tablespon oil
1/4 teaspoon salt
1/2 cup cornstarch

In a blender, combine eggs, milk, oil, salt and cornstarch; blend 30 seconds or until smooth. Spral small nonstick skillet with cooking spray. Heat well over med-high heat. Pour about 2 T batter into the center of skillet, roation quickly to evenly coat pan. Cook about 30 seconds until the edges begin to brown and pull away from the pan. Carefully turn crepe; cook 30 seconds longer. Slide out of skillet onto holding dish. Repeat with remaining batter. Makes 12 six inch crepes.