1/2 cup white rice flour

1/4 cup oat flour (recipe calls for soy flour)

1/2 teaspoon salt

1/2 xanthan gum

2 tablespoons sugar

1/2 cup plain yogurt

1 1/4 cup coconut milk (recipe calls for soy milk)

1 teaspoon gluten-free vanilla


Any type of preserves that you like

Or cream cheese

Or any other filling that you may like

Whisk together rice flour, oat flour, salt xanthan gum and sugar.  Add yogurt, milk and vanilla and mix until everything is combined.  Light oil a crêpe pan.  Set over medium heat.

Pour about 1/2 cup of mixture into the pan.  With the back of a large spoon, smooth the mixture to the edges of the pan.  Add a little more mixture if necessary to fill in holes in the crêpe.  The idea is to smooth the batter until it is as then as possible and the surface of the pan is visible through the batter.   As the batter begins to set it is easier to do this.

Cook crêpe until edges are brown and pulling away from the sides of the pa about 4 to 5 minutes.  Gently ease a spatula under the crêpe, making sure it has loosened completely before lifting off of the pan.  Flip the crêpe and cook 2 minutes on the other side.

Remove crêpe to a plate.  Wipe pan with more oil and repeat until batter is used up.  Fill with sliced strawberries or other topping of choice.  Fold and top with powdered sugar.