gf crepes with "I'm cheap" blintz filling, savory crepes

1/2 cup gf ap flour or sorghum (or any soft flour really)

2 eggs or egg substitutes whisked

pinch salt

1/4 cup warm water

1/2 cup milk of choice

optional : 1 tsp powdered sugar

Whisk well. Slowly pour 2 tb melted butter or margarine, or coconut oil while continuing to whisk until texture is smooth.

Preheat and oil a skillet or griddle at medium heat.

Pour out 1/3 to 1/4 cup of batter and spread either by rotating the pan or by using the back of a spoon.

Once the small bubbles set on the top of your crepe gently loosen the edges and flip. Allow to cook about 30-45 seconds. Remove to plate. Repeat. Whisk to smooth the batter as needed. If you are planning on preparing multiple batches for storage or freezing please separate them with layers of parchment. Seal in airtight bag once cool to store.

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"I'm cheap" blintz filling

1/2 lb water pack tofu set out or squeeze slowly and gently to drain (do not freeze). Mash the tofu until it almost smooth.

Add a scant pinch salt.

Add 2 tsp sweetener (powdered sugar or honey or 1/4tsp stevia), 2 tb cream or milk of choice and 1 tb vanilla extract (gf if needed). Whip. Use as crepe filling and top with fruit.

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Savory filling: I'm going to be real here. If you are gf sandwich bread is usually expensive and unsatisfying. Crepes are not either. Anything you can put in a warm sandwich can be shoved in a crepe,toasted lightly on both sides and nommed.
My favorite is as follows... 2 thin slices red onion, 1 handful leafy cooking greens(sorrel,spinach, arugula, cress, chard...I don't care) 1/4 crisp apple and 2 slices cheddar, swiss, harvarti, parmesan ,etc..cheese. I eat the rest of the apple as a side with some carrots. Lunchtime crisis averted.

easy dosas (vegan, gluten/wheat free)

2 tb minced onion
sm handful cilantro (if on hand) chopped fine
1/2 tsp garam masala
1 tb cumin whole or half whole and 1/2 ground
salt to taste
1 cup chickpea flour(might be labeled as chenna, or garbanzo flour)
1/4 tsp paprika (if on hand)
up to 2 1/2 cups water
oil or butter
Mix all dry ingredients in a bowl, cilantro and onion
Slowly mix in water a bit at a time using a fork or whisk until the texture of crepe batter.
Pre heat skillet and lightly oil. Use 1/2 cup measure to ladle batter onto pan. Lift pan and rotate to spread batter (same as you would with a crepe). Allow to set until bubbles appear and firm up. Flip at this point. Roll and stack on plate to retain heat when done. Repeat until batter is done.
Serve with veg, bhaji, greens, fruit, pickles, scrambled eggs,or whatever or serve with soup or yogurt. Traditionally this is a breakfast or snack dish. These refrigerate up to a week.