Gluten Free Amaranth Flatbread Crepe Recipe
1/2 cup GF amaranth flour (I use Bob’s Red Mill)
1/2 cup water + 2 tbsp water
1/8 tsp. salt
1 tbsp. olive oil
Generous sprinkle of dried rosemary
olive oil for oiling cast iron pan
cast iron or other oven safe skillet

*Makes two crepes- double for larger recipe

Allergen-free filling:
1 thinly sliced apple
2 carrots, cut into horizontal thin pieces similar in size to the apple (cut like a very wide matchstick)
1/2 or 1 zucchini, cut into tiny cubes(optional)
olive oil to taste

Whisk together flour, water, salt, and olive oil in a medium bowl. Set on counter and leave for 30 minutes, whisking as needed. Meanwhile preheat oven to 450F and place seasoned cast iron pan in oven, heating. Add rosemary after batter has set. Brush pan with small amount of olive oil and let cool slightly. Pour half of your batter into the pan and swirl to make a round crepe in the pan. Place in oven and let bake for at least 8 minutes or until it starts to brown and lift off the edge of the pan. Take out of oven and carefully peel off flatbread and turn over, letting it brown for a minute or so on the other side if you like it crispy.

While you are making your second flatbread, heat a small amount of olive oil in a nonstick or second cast iron pan and saute apples and carrots until apple starts to brown. Season generously and turn. Add a little more olive oil and heat in the center of pan. Sprinkle oil lightly with salt and add zucchini cubes, sauteeing until lightly browned, turning as needed. When done to your desired texture, remove from pan.

Fill or top flatbread with your sauteed veggies and enjoy!