Gluten Free Cornmeal Crêpes, with taco fillings

INGREDIENTS

For the Crêpes 1 cup (132 g) yellow cornmeal

1 cup

basic gum-free gluten free flour blend (92 grams superfine white rice flour + 31 grams potato starch + 17 grams tapioca starch/flour)

1/4 tsp

kosher salt

eggs (180 g, out of shell) at room temperature, beaten

3 tbsp

unsalted butter, melted and cooled

2 1/4 cups

milk, at room temperature

For the taco fillings 1 pound lean ground beef

1 tbsp

ground cumin

1 tsp

Mexican chili powder

1 tsp

smoked Spanish paprika

1/2 tsp

dried oregano

1/2 tsp

kosher salt

1/4 tsp

garlic powder

1/4 tsp

freshly ground black pepper

1 cup

shredded sharp cheddar cheese

1 cup

shredded Monterey Jack cheese

Shredded lettuce, chopped tomatoes, chopped fresh cilantro and chopped scallions, for serving