<<Disclaimer: Verify this information before applying it to your situation.>>
 
My apologies to whomever wrote the corn-starch recipe - I adapted it for the
allergic!  These are WONDERFUL and easy.
 
                          DINNER OR DESSERT CREPES
 
In a blender, mix:
 
2 eggs
3/4 cup Darifree/milk substitute
1 T. canola oil
1/4 tsp. salt
1/2 cup Arrowroot powder
 
Spray a 6-inch skillet or crepe pan with cooking spray.  Heat
well over medium-high heat.  Pour about 2 Tbsp. of the batter into the
center of the skillet, rotating quickly to evenly coat the bottom.  Cook
about 30 seconds or until the edge begins to brown and pull away from
the pan.  Carefully turn the crepe and cook 30 seconds longer.  Slide it
out of the skillet onto a plate.  Fill as desired, then roll.
 
For a dessert crepe:  add 1 T. sugar to batter, and sprinkle with sugar &
cinnamon before rolling.