---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Dennis' Dinner Crepes
 Categories: Breads
      Yield: 12 servings
 
    1/2 c  Rice flour
    1/2 c  Barley flour or corn flour
      2 tb Arrowroot
      2 tb Tapioca flour
    3/4 ts Salt
      2 c  Skim milk
    1/4 c  Safflower oil; plus extra
           -for pan
 
  Recipe by: St. Louis Post-Dispatch 3/10/97
  Combine rice flour, barley flour, arrowroot, tapioca flour
  and salt in large bowl. Gradually whisk in milk, then 1/4
  cup oil.
  
  Heat 10-inch nonstick skillet or crepe pan over medium-high
  heat; lightly brush surface with oil. Pour about 1/3 cup
  batter into pan for each crepe. Tilt pan to swirl batter
  evenly over surface, then pour excess batter back into
  bowl. Cook each crepe 1 minute, then flip and cook 30
  seconds or until lightly browned.
  
  Yield: About 12 crepes.
  
  Note: Cooked crepes can be stacked between layers of paper
  towels, then wrapped in plastic wrap and refrigerated or
  frozen.
  By Mary Carroll.
 
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