I have discoverd a great crepe recipe.

You mix:

2/3 cup gluten-free flour combination (see below)
1/2 tsp. salt
1 1/2 cups milk or non-dairy liquid
3 eggs
2 tablespoons melted butter

Put in the fridge for 1 to 2 hours.

Then you cook the batter in a seven-inch pan as you would regular crepes. They're really easy to work with. If you're sensitive to eggs due to the gluten-intolerance, I'd still consider giving them a try. My husband has a sensitivity to eggs due to the long-term damage caused by the gluten, but he can eat them if they're combined with other things. (So things like cakes aren't a big deal.) Because crepes are folded around and topped with other things, and you only get so much egg per crepe, he does fine with them.

*Gluten-free flour:

1 cup rice flour
2/3 cup tapioca flour
1/3 cup potato starch flour

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About a week ago we had curry chicken crepes, which were fabulous. Tonight we had blueberry crepes with a really amazing spiced sauce, e.g. brown sugar, butter, cinnamon, nutmeg...

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Mostly spent the day with Avadore (he's feeling pretty needy today) playing horses and robots and cars and things like that. I'll get a bit of writing done tonight after he goes to bed. It's an early bedtime for him tonight -- I don't think he slept well during his nap and he seems really tired today.

I did do a bit of reading before I took my nap that's related to the story I'm currently writing. I had some further ideas about the course of the story.

And I still need to do some editing on "Bison's Child", but that'll happen sooner or later, I suppose :).