Lacto-Fermenting Gluten Free Crepes

I tried lacto-fermenting my gluten free crepes overnight.  As with the gluten flour, it is sublime.  I made crepes just as delicious as the French do.  It is absurdly easy, as well.  All I had to do was blend the flours with the milk, and add a tablespoon of live-culture whey poured off the yoghurt.  I set it at room temperature overnight.  Then, in the morning I added the egg and melted butter, and made the crepes.  No need to let it sit for at least twenty minutes, as I would if I were starting first off in the morning.  Crepes are faster this way.  Both steps seem easy-breezy, when broken down into these two parts.  The texture is amazing.  My only regret is that I added sorghum flour.  I should have kept it to millet and rice.  Next time, I'll try that.  Either way, I have my final version of excellent crepes.