Gluten Free Crepes

Yield: ~12 crepes

Time: ~30 min prep, 30 min rest

Ingredients:

• 1 tbsp. melted butter
• 2 eggs
• ~2 c. milk
• 1 c. gluten free flour*
• 1 tsp. vanilla (for sweet)
• 1 1/2 tsp. sugar (for sweet)
• 1/4 tsp. salt

*I used Divided Sunset All Purpose Gluten Free Flour

Instructions:

1. Melt the butter in the microwave and then set it aside until you have combined all of your ingredients. If you add hot butter to cold milk it might solidify into little chunks.
2. In a large mixing bowl whisk together the eggs and milk. Sift in the flour, sugar, and salt. Add in the vanilla and mix very well. You don't want any lumps in the batter so you could use a hand mixer or a blender. Stir in the melted butter. Let sit for 30 minutes. 
3. Your batter needs to be very thin to make the crepes. The flour I used thickens when it is combined with liquid so I had to use a lot of milk to get the right consistency. You might need to add more milk or even more flour to get it right. 
4. To make the crepes you need a circular, flat bottomed frying pan. Set your stove to medium and allow the pan to heat up for a few minutes. Spray it lightly with a non-stick cooking spray and then lift the pan off of the stove. Pour in ~1/3 cup of batter and then immediately start tilting the pan different directions to get the batter to coat the bottom of  the pan. Cook the crepe for around 2 minutes and then gently flip it and cook for 2 minutes on the other side. You really won't be able to flip the crepe if it is too uncooked so you might need cook it for more than 2 minutes. Repeat this step until you are out of batter.
5. Fill the crepes with whatever you want and then eat. For some filling ideas you can look at my savory and sweet crepe recipes under the Dinner Ideas label on this site.