Dennis' dinner crepes

---------- 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.
  
 -----