Delicious and Nutritious Gluten-Free Crepes with Sorghum

These gluten-free crepes made with sorghum are a perfect option for a healthy and delicious breakfast. Sorghum, a nutritious whole grain, adds a unique flavor and texture to the crepes. The recipe is easy to follow and produces light and thin crepes that can be enjoyed with a variety of fillings. Prepare these crepes in just 30 minutes and indulge in a gluten-free breakfast that's both satisfying and nutritious.

Ingredients

• 1 cup sorghum flour
• ½ cup tapioca flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons maple syrup
• 1 cup almond milk
• 2 large eggs
• 2 tablespoons melted coconut oil
• Additional coconut oil for greasing the pan

Directions

1. In a large mixing bowl, whisk together sorghum flour, tapioca flour, coconut flour, baking powder, and salt.
2. In a separate bowl, whisk together maple syrup, almond milk, eggs, and melted coconut oil.
3. Pour the wet ingredients into the dry ingredients and whisk until well combined and smooth.
4. Heat a non-stick skillet or crepe pan over medium heat.
5. Grease the pan with a small amount of coconut oil.
6. Pour ¼ cup of the crepe batter into the pan and swirl to spread it evenly.
7. Cook for about 1-2 minutes until the edges start to lift and the bottom is golden brown.
8. Flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
9. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, greasing the pan as needed.
10. Serve the crepes warm with your favorite fillings such as fresh fruits, nut butter, or yogurt.

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