Gluten Free White Rice Flour Crepes for SRC

It's that time of the month again., the Secret Recipe Club reveal!!!!

Well, for Group B it is.  The Secret Recipe Club is a group of bloggers divided into four groups, A, B, C and D.    Each group is assigned another blog to find and make and post a recipe from.  The catch, is that we cannot tell anyone who we got or what we're making until our official 'reveal' day.   Which, just so happens to be TODAY!!!!  I usually can't wait to see what recipe someone got from my blog and made.  Sometimes they do the most delicious twists to a recipe. 
So here goes.
My assigned blog this month was This Mama Cooks!   There are a lot of recipes here, but I had a hard time slogging through them to find the 'one' that stood out and I could and would make. I guess I'm more used to recipes that are organized as to a category.    I did find a couple I liked, but forgot to bookmark them and I know they're somewhere on the site, but...  But do check out her Gluten Free recipes, I found several on there I want to try making.  So many people I know are now either eating gluten free or limiting their gluten intake.
Since we were going to a party on Saturday, I thought that the Healthy Corn Dip would be a good one to make.  I was all set to make it for my Secret Recipe Club entry this month, but life got in the way.  I had been invited to an anniversary party and wanted to make something special for the couple, so I made them Cream Puffs and Eclairs, and even made some Gluten Free Cream Puffs.  And they were a hit.  However, I ran out of time to make the Healthy Corn Dip, so I put those ingredients aside and since it was Sunday, I made myself some Rice Flour Crepes.   I had some lovely frozen blackberry juice in the freezer, so I pulled some of that out, and made a simple sauce for a topping.

 Note to self:  If making sauce in the microwave, put a saucer under the bowl, otherwise you just have to clean up a mess and end up losing half the sauce.








I don't use salt, so omitted that.   I also beat the egg whites first and then folded them into the crepes.  And I only made a half recipe, as I was the only one eating them.   Well, me and the dog.  She loves crepes, but her favourite is with just a little butter and sugar on top. 

Ingredients:

2 eggs, separated, whites beaten
1 cup milk + 1/4 cup if needed, which I did, batter was too thick to swirl
1 tablespoon sugar
1 tablespoon Butter, melted
1 teaspoon Kahlua
1 cup Sweet Rice Flour

Mix egg yolks, sugar, milk and kahlua together, fold in beaten egg whites, then add the rice flour and mix well.

Pour 1/4 cup of batter into greased  pan and swirl it around to coat the bottom of the pan, brown it for about 30 seconds or so, then flip over and let cook for another 30 seconds.

Remove to a heated plate or oven and set aside while you make the rest.

I ate mine with some blackberry sauce made using some of the blackberry juice I'd frozen earlier this year.    Pour over the crepe and roll into a cylinder and eat.

I also ate one, 'danish style', which involves spreading a little butter on top, sprinkling them with some sugar and then rolling them up.

  Which is still my favourite way to eat any kind of pancakes, crepes, waffles or Aebleskiver.

And now for the rest of Group B's recipes this month:

An InLinkz Link-up