Gluten-Free Crepes With Sorghum - cooking recipe

Ingredients

1 cup almond milk
3 eggs
1 cup sorghum flour (such as Bob's Red Mill(R) 'Sweet' White Sorghum Flour)
1 tablespoon melted butter
1 pinch salt

Preparation

Heat a lightly buttered skillet over medium-high heat.
Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous.
Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.