Crepes / Tortillas

3 large eggs
1/2 c. potato starch (or tapioca or corn or arrowroot)
1/3 c. water
1/4 tsp. salt
butter or oil

1. Put a drop of oil in the bottom of a non stick skillet. Wipe the oil out with a napkin or a cloth so that just the tiniest smudge of oil remains.

2. Mix the ingredients together in a bowl, whisking well to ensure no clumps.

3. Heat up the skillet, then pour between 1/8 and 1/4 cup of batter into the skillet, then pick up the skillet and move it around so the entire bottom gets covered by batter. (If there is a thick puddle of batter at the bottom of the skillet, use less batter for the next crepe. If there isn't enough batter to cover the bottom, use a little more batter for the next crepe.

4. Cook on a medium high heat until the edges of the crepe start pulling away from the edges of the pan.

5. From the edge that is pulling away from the pan, use your finger to pick up the crepe and flip it over. Cook it on the other side for about 10 seconds, then slide the crepe onto a plate.

Makes about 8 crepes.

Fill them with your favorite fruit filling and real whipped cream. Yum!  (I have heard that you can make crepes with just eggs and water; I just haven't tried it yet.)

From http://www.pennilessparenting.com/2012/04/gluten-free-grain-free-crepes-recipe.html