Die Hard Foodie has MOVED!

Today was my final struggle with Blogger's platform! I have moved over to Wordpress, and you can now find me at http://diehardfoodie.wordpress.com.

Everyone change your links and come find me! :)

Sunrise Granola

I've really started to hit my stride with gluten free living these days. I don't mind skipping the bread and bakery section in Whole Foods anymore (mostly), I happily bake my own bread every week, and I've been ravaging the farmer's market most weekends trying to find new tastes and textures. I truly don't miss the things that used to make me sick, even though I occasionally moan about the perils of eating at restaurants.

So...when I say "ravaging the farmer's market", I thought maybe it would be helpful to give you an example. Just for scale purposes.

Hahahaaa oh self! Can we say "over-enthusiastic"?! I couldn't help myself. I specifically did not go to the grocery store this week so that I could indulge this weekend, so I was dying for new food. Some of this stuff is almost out of season, and I see nothing wrong with overdosing on healthy things like fruit and veggies! The damage list is:

3 pints of blackberries
a pint of zucchini blossoms
a pint of baby portobello mushrooms
3 sweet potatoes
one head of red leaf lettuce
one bunch of yellow swiss chard
one pint of raspberries
1/2 lb. of organic beef fajita strips
1 lb organic ground beef
3 peppers
2 tomatoes
5 gala apples

So yeah, we're going to be eating some delicious things this week! Food porn in 3.....2.....1.....

I know that fall and winter bring their positives too, but WOW am I going to miss produce like this! I froze some blueberries and cherries when they were in season, I made blackberry raspberry jam, and my mom put up a nice batch of salsa from heirloom tomatoes, which I got to share. So really, summer won't be over until you run out of the produce you put away!

This morning before my farmer's market adventure, I woke up entirely too early for no reason and realized I was out of good breakfast foods. And since I had just gotten a huge bag of gluten free oats a few weeks ago, I decided granola needed to happen. I sort of just made it up after looking at a ton of recipes and getting the general idea of what needed to happen. I called it Sunrise Granola, both because of the ridiculously early hour, and because I used golden raisins and dried apricots, which led to a decidedly golden color.

Darned Blogger isn't posting these pictures correctly, so although I took excellent ones, I won't be posting them because ()&*(^%&^ Blogger is ridiculous. I should point out that will (very soon, hopefully) be moving over the Wordpress!

Sunrise Granola

2 cups gluten free oats

1/2 c. toasted chopped pecans

1/2 c. toasted chopped or slivered almonds

1/2 c. toasted sunflower seeds

1/2 c. unsweetened coconut, shredded

1/2 c. golden raisins

1/2 c. chopped dried apricots

1 tsp. ground cinnamon

dash of salt

scant 1/4 c. safflower or veggie oil

1/2 c. honey

1) Mix oats, toasted nuts and coconut in large bowl.

2) Measure oil out and mix into oat mixture.

3) Measure honey out into SAME cup as oil (it will help the honey come out of the measuring cup!). Add to mixture and stir well.

4) Pour mixture into a lined jelly roll pan or cookie sheet with sides. I lined it with a silpat, but you could use parchment paper also.

5) Bake at 300 F for 30 minutes, stirring every 10 minutes or so. You want it to get evenly browned, and you'll smell it when its getting there!

6) When done, return mixture to bowl and toss with apricots, raisins, cinnamon and salt. Allow to cool. When cool, put into a sealed container. Stores in the fridge indefinitely!

Loco Locavores

As you might have guessed, I'm extremely interested in the locavore (local food) movement these days. I love going to the farmer's market and scouring Whole Foods for locally produced products, but I'm not going to go all Barbara Kingsolver on you, don't worry. If I did, I would be down to eating my potted plants, grass and possibly the acorns that are falling all over my car, because Arlington doesn't actually HAVE farms. Thankfully we do have lots of great producers out in Maryland, Virginia, Pennsylvania and West Virginia that truck their amazing produce into the city. But I do think it's awesome to support small farmers and your local economy. Fight the industrial farming man, man.

I wrote my first piece for NBC Washington's website this week. AH! Go read about South Mountain Creamery and stay tuned for more columns about local restaurants, farms, and other food related fun. :)

Z is for Zebra Stripe Tomatoes

Next up: Fried green zebra stripes!

I really wasn't kidding in my last post about my love of summer produce. I got some Zebra Stripe tomatoes at the market a few weeks ago and just got around to eating them yesterday. OH MAN. I have been drowning in produce and loving every second of it!

Zebra Stripes are a small, green, stripey variety of tomatoes. They were introduced in 1985 and may I just say....they are my new favorites. I'm sorry, Cherokee Purples. You had your time in the spotlight. Zebras are king this year. They have this sweet, almost tangy flavor and actually taste like, you know, tomatoes. Nothing like those nasty mealy factory farmed ones that you find in our now seasonless grocery stores. Folks, do yourselves a favor: Resist the temptation to buy tomatoes out of season. After you get used to eating off off the vine, you won't be able to go back.

The thing about Zebra Stripes is that when you buy them, they might not be 100% ripe. I bet you're wondering "But Rosemary, how can you tell if a green stripey tomato is ripe? What are the indicators?" I am so glad you asked. The guy at the farmer's market pointed out that although the lighter green areas are pale minty green when the fruit is still hard, they turn a brilliant yellow when they ripen up. So what you'll actually eat is a green and yellow striped fruit. How cool is that?!


This was basically like my version of a sandwich these days. I just chopped up two very ripe Zebra Stripes (which i realize sounds like a TON of tomatoes, but they're small!), cubed up some yogurt cheese and salami, and let it hang out in it's own juices for a few minutes with some black pepper. YUM. Sandwich in a bowl. Enjoy, my gluten free friends.

Lovin' That Summer Produce

I LOVE TOMATOES. RAAAR!

I haven't written nearly enough about how wonderful our produce from the Farmer's Market has been this summer. But just because I haven't been writing about it doesn't mean I haven't been enjoying it!

A few weekends ago, I took a jaunt out to my parents house in Harrisonburg, VA and they have the GREATEST Farmer's Market I've been to in a long time. My mom has actually started a bi-monthly old time music jam and local musicians have responded in force! The atmosphere is so great, people are incredibly friendly and willing to talk to you at length about their products, where and how they were grown, heirloom varietals, cooking methods....I could have stayed there chatting all day. However, only having one day with my mom, I bit my tongue and sped by the tables, pausing to pick up pints of glossy blackberries, bags full of plump little green lima beans, bright orange miniature tomatoes and ears of "incredible" sweet corn from an enthusiastic young salesman.

My mom and I cooked for the rest of that afternoon. We made a gorgeous vat of vegetarian chili started with a base of homegrown heirloom tomatoes. What's not to love? Keith's sister went to the Cape that week, leaving behind a few pints of farmers market raspberries that she gifted to me. I brought them along and my mother, genius that she is, suggested that I make some blackberry raspberry jam. GENIUS, I say. The raspberries really brightened up the rich blackberry flavor and also, i got to water bath my jars of jam. YAY. So fun.

Finally, while we were making dinner, I made fresh peach Bellini's. OH BABY. You need this in your life. And since we are smack in the middle of peach season, you're going to make the best Bellini's you'll make all year! Make sure you only pick the ripest peaches for this or it won't be sweet enough.

yum.yum.yum.yum.yum.yum.yum.

Farmer's Market Peach Bellinis

4 medium sized ripe yellow peaches
1 bottle champagne or Prosecco (I used Prosecco, very reasonably priced, from Trader Joes)

1) Pit, peel and chop up your 4 peaches and liquefy them in the blender. Sweeten slightly with a dollop of honey if the peaches aren't perfectly ripe.
2) Pour puree into champagne flutes or wine glasses and top with champagne or prosecco. Stir with cocktail stirrer. Should make approximately 4-6 drinks.
3) You can also shake this in a cocktail shaker, but that could make the champagne flat. Up to you!

Clifftarp

The main stage, Neo-trad concert

Oh summer festivals. Until you go, it's really hard to understand why people are so damned crazy about them. You go without showering all week, until even the bugs avoid you sans bug spray. You sleep in a tent (or in a car), occasionally getting flooded out overnight and then baked out by the sun in the morning. You likely spend half of the festival walking around looking for something to eat, only to get distracted playing tunes and then realize five hours later that you are still ravenous. I don't know how to explain how wonderful this all is.

Amy and I. Still semi-clean and mostly dry.

This year was my first year eating gluten free at Clifftop. I could lie and say it was easy. It wasn't. This was by far my biggest challenge to date. I know that other gluten free girls out there must like camping and music festivals, so I am going to tell you all what steps I took to make things a little easier. I'll also let you know what worked and what most decidedly did not.

Layla finds a new friend

Things I Did Beforehand:

1) Bought a camp stove. Since I couldn't subsist on granola bars and Poptarts any more, I realized I would be much happier and more satisfied with some filling, hot meals. I got a Coleman Instastart, which I was happy with other than it NOT actually igniting without matches like it is supposed to. BOOOO. It's going back to the store, but I am getting another one next year.

2) Brought a LOT more gear than I normally do. I brought along utensils like a wooden spoon, whisk, and pancake turner. I brought a cast iron skillet and a small saucepan. I brought a cutting board, silverware, and a few sharp knives. A table for the stove. Dishtowels. Cups, bowls, plates. Fuel for the stove. French press. Coffee mugs. I was glad I had all of this, but next time I would go disposable where I can. Washing up every day was truly a bitch and a half.

3) Planned what I would eat in advance. I know that it's the last thing that you want to do before a camping trip of all things, but if you are gluten free, it's a great way to avoid overpacking. I know that I never know exactly what I'll want to eat, but I usually have a pretty good guess. I planned on pancakes and coffee for breakfast, picking through the cooler for lunch and snack, and a few random things like mac and cheese and salad for dinner. I also remembered to bake a pan of gluten free brownies to take along, as I knew there would be times I would be tempted.

An unnamed (very cool) friend's banjo strap

Bad things happen sometimes that you can't plan for:

1) For my breakfast pancakes, I brought Pamela's Multimix. It should have been a slam dunk in terms of how easy it is to make. However, I didn't check it in advance and discovered once I was at the festival that nasty little bugs had appeared in my flour. ARG.

2) The bugs wouldn't have been a huge deal, but I was also planning on being able to have toast and sandwiches, so I made a LOVELY batch of multigrain bread. Unfortunately I didn't refrigerate it (?!) and woke up on departure day to spots of mold. WTF folks. It was like beginner day around here.

3) I forgot that one of the vendors, The Sweet Revenge Cafe, has the most KILLER apple crisp with vanilla ice cream ever. EVER, folks. It's so good, I think they actually might load it with MSG and possible illicit drugs. It's like an orgasm in a bowl. I almost started crying when I smelled it and realized that I couldn't have any. Good thing I brought those brownies....

Bottom line? Don't freak out. Pack as lightly as you can, but trying to plan ahead and pack a little extra for different options. Take easy to prepare items and lots of naturally gluten free snacks so that you don't have to do any special preparation or storage.

LONGEST DRIVE HOME EVER.

All in all, it was a good first attempt I think! Most importantly, I had a fantastic time with my old friends and made lots and lots of new ones. Can't wait for next year... :)

Gap jeans giveaway!

Hey friends! I'm about to take off for a few days to my favorite music festival. You may have seen me mention it, oh, a thousand times. Like here. And here. And probably one hundred and twenty five other places. Wheeeee, it's here! I'm so excited. My friend Rita, who came up with this delicious soup, will finally be coming this year after an absence of what....4 years maybe? YIKES. I'm so glad that she's coming, I've missed her and her wise words so much.

Anyway, no recipes today. My mind and body have been busy with our office move, which is officially over after today, and I've been eating frozen Amy's mac and cheese and picking through my fridge of leftovers (although I did come up with a bomb ass alfredo sauce one night, which I'll post another time. YUM).

I wanted to direct you all to my friend Betsy's blog, www.joeandbetsy.com, where she is giving away a free pair of GAP jeans! W00! Leave her a comment explaining why you want and/or need new jeans, and she will enter you in the drawing. Contest ends tonight at 10PM, so hurry up!

Everyone have a fantastic week. I'll see ya on the other side.

Blue Cheese: Canada says I can haz it.

Ok, I know that isn't very exciting. MAYBE blue cheese is gluten free?? I know you all want your hot wings with celery and blue cheese. I know i do, anyway.

However, go check out the article at Serious Eats, called "Serious Cheese: Is Blue Cheese Gluten Free?". The article explains why Celiac patients typically avoid blue cheese and the historical means of making it (in caves, apparently). The author discusses the findings in a study by the Canadian Celiac Association. Very interesting read!

In light of this (and since keith and I have a large amount of actual gluten free blue chese to use up!) I am going to try out a homemade blue cheese dressing. I'll let you know how it goes, hopefully by Friday.

Happy Wednesday, my friends.

Rhubarb Compote...a summer jewel.

Sometimes I get a little overambitious at the farmer's market. It's sunny and warm, there's a big crowd of kids, dogs, and overexcited people, and I can smell the ripe warm smell of peaches, crisp melons, and soft heirloom tomatoes. The farmer's market is a little like foodie crack, and I'm jonesing for more.

Take, for instance, last weekend. I am buying food for one (because Keith isn't huge on fruit...what?), and I came home with 6 stalks of rhubarb, a pint of cherries, a cantelope, plums, and 3 heirloom tomatoes. And I already had a zuchinni and 4 ears of corn in the fridge that I hadn't tackled yet. This, my friends, is a lot of food for one little girl. Especially one that doesn't feel like cooking or making anything more complicated than a ham sandwich right now. This is my main problem at the farmer's market...everything looks so good that I feel like i can't buy just one of anything.

However, ever since I made this rhubarb pie, I couldn't stop thinking about rhubarb. I was drifting off during work related conference calls, putting the phone on mute and looking up compotes, jams, jellies, savory recipes, crisps, crumbles and ice creams. I was a teensy bit obsessed. I mean, this is one versatile vegetable (Yes, it's actually a vegetable. Crazy right? Kind of like a tomato technically being a fruit, I guess). You can do so many things with it, I got a little lost in the options.

Well, because of my procrastination, the rhubarb eventually became distinctly less crispy looking and more shriveled, until I decided that it was the kinder thing to put it out of it's misery. I looked for a recipe for a rhubarb cherry compote, but couldn't find one that didn't involve cherry pie filling or cherry Jello (seriously, folks? What did rhubarb ever do to you? Why do you punish it so?).

I made up my own recipe based on one I saw on Epicurious. Rhubarb is so cool, because when you stew it, which is basically what I did, it literally just melts into this mass of red juice and threads of fruit. It is so delicious. I've been eating this on practically everything: stirred into my greek yogurt, spread on toast, and liberally applied to gluten free scones. Other commentors suggested it over ice cream, cake and with an English custard. YUM. The English custard idea is really one that I may have to try out very soon. The compote is sweet, but with a nice tart bite that makes you pay attention. And try it warm...it's killer.

Rhubarb Cherry Compote

Adapted from Epicurious

Ingredients

6 medium stalks of rhubarb, washed

1 1/2 cups fresh or frozen cherries, pitted

1/2 cup sugar (plus more to taste)

1/4 c. water

1) Slice rhubarb into 1 inch pieces. Roughly chop cherries.

2) Put fruit into a heavy bottomed saucepan. I used a Dutch oven. Pour in sugar and stir. Leave out for 2 hours at room temperature, stirring occasionally. This will let out a ton of juice and reduce the amount of water you would normally have to add to get the mixture wet enough to boil.

3) Heat fruit in pan over medium heat for approximately 20 minutes. If it looks dry, add a little water until you have a thick, pie filling like consistency. Keep refrigerated in sealed container.

According to the recipe on Epicurious, this should last in the fridge for approximately 1-2 weeks.

Gluten Free Girl's Lemon Olive Oil Cookies

As much as I want to try to improve my writing to be more eloquent, more interesting, more gosh darned food blogger-y, it will have to wait till next time. I'm really exhausted from work and the heat this evening, but still felt compelled to share something with you all. Fortunately, I have a few spare recipes that I've tried but not blogged yet. I'm feeling very strategery (and clearly missing Will Ferrell's imitations of GW Bush today.)

Anyway, as I was pottering about in Del Ray a few months ago, I went into Cheesetique, a local cheese and wine bar carrying about...i don't know, maybe 200 kinds of cheese? I mean really, there's a whole fridge dedicated to goat cheese alone. This is my kind of store.

The other reason this place is nifty is that they have all kinds of oils, vinegars, crackers, snacks; essentially anything that you might need with cheese or wine, they have it. They even have some gluten free crispy crackers (granted, they're like 7 dollars per box...owch). And it was in this foodie mecca, browsing through the 55 different kinds of olive oil, that I stumbled across a gem: Cobram Estate lemon twist olive oil. I can haz dat. yesh, I knows it costz bewcewp dawllars. oh wellz. must haz glooten free gurls lemun oliv oyl cookys. (I told you I was tired. The sad thing is that that is how my inner monologue actually sounded when I saw the bottle. I need to get off the internet.)

I bought the bottle, even though Keith was horrified that I spent 18 dollars on a bottle of olive oil. A small one. Oh well. The cookies were worth it. And I've actually used this olive oil in a couple of vinaigrette's which have been outstanding. The lemon flavor is quite subtle but distinctly there, if you know what I mean. If not...sorry. That's all I've got tonight.

These cookies were great. The only difference between my version and Shauna's is that I rolled my dough balls in demerarra sugar instead of regular. The finished cookies turned out soft with a sugar crunch on the outside. MM. I love differences in texture, so these were a treat!

Gluten Free Girl's Lemon Olive Oil Cookies
originally posted at Gluten Free Girl

1/4 cup plain, nonfat yogurt or sour cream (I used yogurt)
1/4 cup lemon olive oil (or the best quality olive oil you can afford)
1 egg
zest of one lemon
juice of one lemon
1/2 half cup white rice flour (I subbed sweet white rice flour)
1/4 cup tapioca flour
1/2 cup fresh ground almond meal
1/2 cup demerara (raw) sugar
1 teaspoon baking powder

1) Preheat the oven to 350°.

2) Combine the yogurt and olive oil. Stir in the egg, lemon juice and zest until well incorporated.

3)Whisk together dry ingredients in a separate bowl. Slowly, fold the wet ingredients into the dry. The dough will be extremely sticky.

4) Roll small balls from the dough and roll each ball in the raw sugar. I found that wetting my hands slightly helped the dough not to stick as I was rolling them. Place on a baking sheet covered with a silpat, or a layer of parchment paper.

5) Bake for 10-12 minutes. The cookies will still seem soft, but with a slight crust. Let them sit on the baking sheet, on the top of the oven, for about five minutes. This will let them come to the right consistency. Cool completely before eating.

I really really liked these. There was something sort of mysterious and exotic about them. Next time I make these, I am going to try adding something to them like sliced almonds or dried blueberries. MMMMM.

CC Cookies on the Cape

I really wish that I were a more descriptive writer so that I could convey just what a unique experience I had on my trip to Cape Cod. Well, unique in the sense that I've never been in a place like that...not really like I'm the only one who's ever been. :)

I've always wanted to go to Massachusetts, and coincidentally, Keith's family has a house on Cape Cod. Wait, I forgot: I don't believe in coincidences! It must have been destiny. Yeah, that's more believeable.

Being the generous soul that he is, my man invited me to the Cape for the Fourth of July weekend. Yay! Road trip! Yeah that's right...we drove to Cape Cod from DC. And yes, I did take pictures like this for quite a while. I'm glad Keith knows how to drive on the Bronx Expressway and take goofy pictures simultaneously. There's that destiny thing again, because if I was driving and he tried to do this to me, I would have a panic attack.

We finally made it up after about 8 hours in the car, during which we sang to the Beatles, stopped to walk the dog (we shuttled his sister's Golden Retriever up with us. He was very good, other than giving us pitiful looks from the back seat), and ate turkey sandwiches which we (read: Keith) toasted bread for by slipping into a McDonalds and holding a toaster on his knee as he stood by the bathrooms. Ahhhhh gluten free living. Just wouldn't be a road trip if you didn't have to explain why you are holding a toaster in a hallway to a staring bathroom user.

This is his "But HOW can you resist me?!" face

I would love to describe the whole trip, but it was long. Let me say that the highlights for me were having whole lobsters with potato chips and vodka tonics our first night at the house, and then lobster rolls the second night. I won't even expound upon the incredibleness of Janet's 95% gluten free kitchen (John gets a very small counter with his own toaster. She is a benevolant ruler!), getting Four Seas ice cream, or the awesome array of burgers on our 4th of July picnic.

What really stuck with me when I got home were the chocolate chip cookies. One day, Keith and I woke up (very late) to a crash in the kitchen. Apparently, the sisters were baking glutinous chocolate chip cookies, and the golden retriever caused a collision, thereby earning himself a treat (albeit a hairy, drool covered one). I walked out into the chaos and asked if these were gluten free. Although they weren't, Janet reached into the freezer and pulled out a Ziploc bag of cookie dough balls. "These are!" It was like Christmas! :)

It's a good thing that Keith and I had to walk the dogs and thus, ourselves. We ate so many delicious rich things that I'll be shocked if I didnt move up a pant size. Janets cookies were the first homemade chocolate chip cookies that I'd had that really tasted like the real thing. My previous efforts were put to shame, and I'm sorry to say that Ginger Lemon Girl's cookies have been replaced.

I tried to replicate hers when I got home, but they weren't exactly the same. Nevertheless, this recipe will do very nicely until I get Janet to give up her version. And if this looks familiar, it is the Nestle Tollhouse recipe gussied up and gluten free. Why? Because they are, and will always be, the best chocolate chip cookies EVER.

Almost Cape Cod Chocolate Chip Cookies

2 1/4 cups flour mix*

1/4 cup almond meal

2 1/2 tsp xanthan gum

1 tsp baking soda

1 tsp salt

1 stick of butter, softened

1/2 c. butter flavored shortening**

3/4 c. sugar

3/4 c. packed brown sugar

1 tsp vanilla extract

2 large eggs

2 cups Ghirardelli semi-sweet baking chips (I previously said that these were Godiva chips! My mistake.)

1) Preheat oven to 375 F. Line baking sheet with parchment paper or Silpat.

2) Whisk together dry ingredients minus sugars. Set aside.

3) Cream butter, shortening and sugars together until fluffy. Add eggs and vanilla and beat until thoroughly combined.

4) Add dry ingredients to wet slowly until completely combined. Stir in chocolate chips.

5) Chill dough, covered, for at least one hour.

6) Drop by rounded teaspoonfuls onto lined baking sheet. Bake at 375 for 9 to 11 minutes. Let cool on baking sheet for about 5 minutes, then move to cooling racks.

Notes

- I found that these cookies were best enjoyed when thoroughly cooled, otherwise they were a little too soft to handle.

- These make a pretty large batch. I baked a sheet of 12 and then froze the rest. Just line your baking sheet, roll teaspoons of batter into balls, and then freeze them in batches. Store in a Ziploc and bake whenever you'd like a nummy cookie! Really convenient.

*Flour Mix

1 cup brown rice flour

3/4 cup white rice flour

3/4 cup tapioca starch

1/4 cup sorghum flour

1/4 cup potato starch

**In terms of using the shortening, I like doing this because the cookies don't seem to spread as much using part shortening and part butter. That's just my preference. As far as I know, Janet uses all butter and hers are excellent. Use what you like!

Crepes. Oh yes.

I've been thinking a lot lately about my friend Amy and missing our Sunday brunches in Georgetown. We would wake up around 11:30 then make our way to Cafe Napoleon for crepes slathered in Nutella and strawberries and astoundingly velvety cappucinos before shopping all afternoon at our favorite vintage store, Annie Creamcheese. Damn, I miss those crepes. I'm probably thinner for not eating them, but there you are. I had to have some!

However: tonight began with a truly terrible batch of gluten free crepes.

This fundamentally saddened me, because I had been waiting to use my new crepe pan for about 3 months or so now. I've been admiring it from every angle, looking at the pretty non-stick finish, imagining gorgeous crepes flying off it onto my friend's plates. They would think I was a genius. I mean, who makes homemade crepes in my group of friends? Approximately....nobody. The whole reason I bought said pan was because of the recipe that I tried first thing this evening. It was awful. BOOOOOOO. I might not like quinoa flour, for the record.


Fortunately, my crepe experience was saved! I tweaked and fiddled and finally came up with a great combo of taste and texture. These puppies remind me SO much of the gluten-y version, I honestly couldn't tell you the difference. I think next time, I'll replace the water with Calvados and see how that goes down :)


TIPS:

This is my first time making gluten free crepes, so I noticed some behavioral differences with the batter.

*I know it's hard, but let the crepes cool before you eat them. They come out of the pan crispy, but as they cool they get elastic and soft. And amazing. Did I mention these are amazing?

*You'll know to flip them when the edges are curling away from the hot pan and feel crispy.

Sunday Morning Gluten Free Crepes

1/2 cup sweet rice flour
1/2 cup potato starch
1 tsp xanthan gum
1 tsp sugar
1/4 tsp salt
1 cup milk
2 eggs
1/4 cup water
1 tablespoon butter, melted


1) Combine dry ingredients. Set aside.


2) Whisk together milk and eggs. Add melted butter and whisk until combined.


3) Add milk mixture to blender first, then dry. Blend together until combined. Add water and stir/blend for approximately one minute. Let mixture rest covered for 30 minutes at room temperature.


4) Cook crepes in shallow pan on medium heat until edges are crispy and curling away from pan. Flip, cook for additional minute, then turn onto plate. Let rest for approximately 5 minutes before eating. Fill with fruit, chocolate, whipped cream, jam, or anything else that you fancy!