gluten free crepes: 2 eggs 2 tbsp milk or water 1 tsp vanilla 1/2 cup tapioca flour Directions Beat eggs with fork. Beat in water, vanilla and tapioca flour. Batter will appear very liquidy. Let sit for 5 minutes. Cook over medium high heat on a crepe pan or low-sided skillet brushed with oil.
A pair of chocks that are sturdy and can be thrown down in an instant. They fit between the tires with about ½” to spare. The best part is that they can’t flip up out of the way if a tire rolls onto them.