cup gluten-free flour blend
Beat the eggs
just until blended. Add the salt, milk and flour. Whisk until
batter and let rest 15 minutes. The batter should be thin. (Just
enough to coat a spoon dipped in it.) Add more milk if the batter is
Heat a frying
pan with butter or vegetable oil to grease the pan.
quickly, pour 1/4 cup of batter for a small crepe, or 1/3 cup batter for a
larger crepe, into the hot pan. Tilt the pan so that the batter
spreads out evenly. Cook on one side (it cooks quickly), turn with a
spatula and cook the other side.
cooked crepes on a plate. Refrigerate if not using immediately.
These may be prepared up to a day ahead of time.