Gluten free Crepes

The past few years my youngest son has had intestinal problems in which he has gone through more testing in various ways than most people over 50 have had to do. From this testing everything seemed to work itself out and nothing really could be diagnosed, but recently he has been getting more and more stomach aches in which we took him back to the doctor to see what is up. After being seen the doc tells us it may be Celiac which means he cannot have items with gluten such as wheat products. So this puts us back to homemade items again which is no problem to me because I usually prefer homemade.
I was looking at various websites for what can be used for gluten free and then went to the store to find these products in which most are ready available but sore are spendy and the knowledge of knowing how to mix these ingredients to replicate traditional flour we all use. My mission is to make good weekend breakfast items we all love to have on the weekend like Pancakes, Crepes and French toast. All of these are packed with glutens so today I set off to make Crepes in which seemed to be a hit amongst the kids. I used buckwheat and tapioca flours with corn starch but I added cocoa powder and raw sugar to possibly cut and tangy flavors that may be present from the buckwheat flour.

Gluten free Crepes

1/2 cup Buckwheat flour

1/2 cup Tapioca flour 

1/4 cup corn starch

1/4 cup cocoa powder

2 tbsp raw sugar

2 eggs

1 cup milk

1/2 cup water

1 tsp vanilla extract

Stick of butter or margarine 

Put all ingredients in a blender except the butter because that is for coating the pan when cooking, pulse a few times until most of the items start to come together then blend on high speed for a minute or two until fully blended, you may need to wipe down the sides with a spatula and run the blender another few seconds to blend it in. let the mix sit for 15 minutes or more to let the bubbles work there way out of the mix. Heat your pans during this process to the point of where you put a few drops of water in the pan and the water will bead and dance in the pan not sizzle or just sit. Coat your pan using the stick of butter use a 1/4 cup measure to pour your mix into the pan. You'll need to swirl your pan around to spread the batter out and cook about a minute each side or until done to you likeness. Use any fruit that you please to fill these with. Enjoy.