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savory dinner crepe

I used a variety of gluten-free flours: sweet sorghum, tapioca, brown rice, and teff, and blended them in the Vitamix to ensure a fine consistency. If you have a high-speed blender you can throw the teff seeds in whole; it easily turns them into flour without an extra step. Making the batter in the blender allows you to reblend it briefly before pouring each crepe, as this batter tends to settle and separate. Since there is no salt or leavening, these are naturally low in sodium (the sodium primarily comes from the egg whites). I sweeten the whole-milk ricotta with a little stevia, homemade vanilla extract, seeds from two vanilla beans that have been in the extract a while, Vietnamese cinnamon, and freshly grated nutmeg. Then all you need to add is fresh berries. Read the labels on the ricotta as the sodium content varies widely. Galbani Precious whole-milk ricotta has only 60 mg per half cup.

To make these even easier, scoop the ricotta cream into a zip-top bag, close, and snip off a small corner when you are ready to plate. Instant piping bag!

Freeze the extra crepes; they make great wraps or can be used for a savory dinner crepe.

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