Caramelized Onion and Cheddar Cheese Crepe

• 3/4 cup Bobs Red Mill All-Purpose Gluten-Free Baking Flour
• 1/4 cup brown rice flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/4 cup melted refined coconut oil or canola oil, plus more for brushing the pan
• 1/2 cup rice milk
• 3/4 cup hot water
• 2 tablespoons melted refined coconut oil, canola oil, or olive oil
• 1 cup chopped yellow onion
• 1/2 teaspoon salt, plus more for sprinkling
• 1/2 teaspoon black pepper, plus more to taste
• 1 cup vegan cheddar cheese

1. To make the crepes, in a medium bowl whisk together the flours, xanthan gum, and salt.
2. Add the coconut oil, rice milk, and hot water and stir with a rubber spatula until a thin batter forms.
3. Heat a low-sided 8-inch skillet or crepe pan over medium-high heat.
4. Add 1/8 teaspoon coconut oil to the skillet and brush to coat the bottom of the skillet.
5. Pour 1/3 cup batter into the pan and rotate it so the batter coats the entire surface.
6. Cook the crepe until the top is dry, about 1 minute.
7. Slide the spatula under the crepe and flip it.
8. Cook until golden, about 1 minute more, and transfer the crepe to a cooling rack or a plate.
9. Repeat with the remaining batter.
10. To make the filling, in a large saute pan melt 1 tablespoon of the coconut oil.
11. Add the onion and cook until soft and nearly translucent, about 4 minutes.
12. Add the salt, pepper, and cheese and cook until the cheese is melted.
13. Lay the crepe on a work surface and spread a layer of filling over the crepe.
14. Sprinkle with a dash more salt and close the crepe.
15. Continue until all the crepes are dressed.
16. Serve immediately.

red, brown rice flour, xanthan gum, salt, coconut oil, rice milk, water, coconut oil, yellow onion, salt, black pepper, cheddar cheese

Taken from www.epicurious.com/recipes/food/views/caramelized-onion-and-cheddar-cheese-crepe-378072 (may not work)