Gluten-Free Crepes with Strawberries and Mascarpone

• 1 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup skim milk or almond milk
• 1/2 cup water
• 2 extra large eggs
• 2 tablespoons melted butter or coconut oil
• 4 cups strawberries, stems removed and quartered
• 1/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 3/4 cup mascarpone

1. In a blender, combine the flour, salt, milk, water, eggs, and 1 tablespoon of the melted butter.
2. Pulse for 10 seconds until smooth.
3. Cover and place the crepe batter in the refrigerator to let rest for 20 minutes.
4. Preheat the oven to 350.
5. Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter.
6. For each crepe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly.
7. Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute.
8. Flip the crepe and cook for 30 seconds to 1 minute longer.
9. Transfer to a baking sheet; repeat with the remaining batter to make 10 crepes, brushing the pan with butter as needed.
10. Fold the crepes into quarters and arrange on the sheet tray and bake until hot, about 4 minutes.
11. Place the crepes on plates or a large serving platter.
12. Spoon the mascarpone over the top, pour over the strawberries, and serve right away.

flour, salt, milk, water, eggs, butter, strawberries, granulated sugar, freshly squeezed lemon juice, mascarpone

Taken from www.foodandwine.com/recipes/gluten-free-crepes-strawberries-and-mascarpone (may not work)