Ingredients
- 1 3/4 cups gluten-free flour blend
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 2 tablespoons unsalted butter melted and cooled
- 2 cups milk room temperature
- Vegetable oil for greasing skillet
Instructions
- Whisk together the gluten-free flour blend and salt in a large bowl.
- In a separate bowl, combine the eggs, melted butter, and milk.
- Pour the wet ingredients into the center of the dry ingredients, and whisk until smooth.
- Cover and refrigerate the batter for at least 2 hours, or overnight.
- Preheat a nonstick skillet over medium heat and lightly grease with oil.
- Pour 1/4 cup of batter into the skillet, swirling to spread evenly. Cook until edges are golden, about 90 seconds.
- Flip the crêpe and cook the other side for about 30 seconds, then transfer to a plate.
- Repeat with remaining batter, stacking crêpes with parchment paper in between.
- Serve immediately with your filling of choice.
