1 cup all purpose GF flour
2 cups milk
1/4 teaspoon salt
2 tablespoons olive oil or oil of your choice
In a blender, combine all the ingredients and pulse for 10 minutes. Refrigerate for 1 hour.
Heat a lightly buttered frying pan over medium-high heat. Pour batter (1/4 cup) into pan, swirl to coat evenly. Cook 40 seconds, flip and cook for another 10 seconds. Continue until all batter is gone.
1 15 ounce container of ricotta cheese
2 packages (3 ounces) cream cheese, room temperature
Juice of half a large lemon and zest
4 tablespoons honey
Blend all the ingredients together until thick and smooth.
Place about 1 heaping tablespoons filling on the cooked side of the crepe. Fold in sides and roll up like a burrito.
Serve with sour cream and fresh fruit topping of your choice.