Crêpes (Palatschinken) (Gluten Free)

• 1/3 cup light bean flour
• 1/2 cup potato starch
• 2 tablespoons tapioca flour
• 1/2 teaspoon salt
• 2 eggs (I use egg replacer)
• 1 1/2 cups water
• olive oil, for brushing skillet

1. In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
2. Add the eggs and beat together until smooth.
3. Slowly beat in the water.
4. Let rest in the fridge for at least 20 minutes.
5. Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
6. Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
7. Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
8. Turn and barely cook the other side.

light bean flour, potato starch, tapioca flour, salt, eggs, water, olive oil

Taken from www.food.com/recipe/cr-pes-palatschinken-gluten-free-360327 (may not work)