2 cups white rice flour
½ cup tapioca flour (also sold as tapioca starch)
2 tsp vanilla extract
Pinch of salt
1 tbsp unrefined cane sugar (optional)
2 cups water

1). Preheat a nonstick pan or griddle to medium high heat. 

2). In a medium sized bowl add all of the dry ingredients and stir to mix.  Add the vanilla extract to the 2 cups of water and slowly whisk in the water/vanilla into the dry ingredients until you have a nice smooth batter.  You may also blend everything in a blender instead.

3). Using a ⅓ cup measuring cup, scoop the batter up and pour onto the heated nonstick griddle.  You may have to lightly spray your griddle if it likes to stick.

4). Cook on one side for 2-3 minutes and then flip and cook for an additional 2-3 minutes. Place the cooked crepes on parchment paper and place parchment paper between each crepe so they do not stick to one another.  

Enjoy with some fresh fruit and some Vegan Nutella Spread (oil free)

*Keep remixing the batter between each scoop because the flour likes to settle in the bottom of the bowl.  If you blend the mixture you most likely will not need to keep remixing the batter.