Crepes

2/3 cup Gluten Free Flour (see Basics)

3 large Eggs

1 1/2 cups Lactose Free Milk

1 tsp Vanilla Extract (wheat free)

2 Tbsp Melted Unsalted Butter

In a medium bowl, whisk flour with three eggs until smooth and no lumps remain. Add milk and vanilla and lightly blend. Heat crepe pan to medium low. Add butter and melt. Slowly add in butter while blending. Refrigerate for 10 minutes or over night (use plastic wrap if overnighting). Heat the same crepe pan to medium low. Wait until pan is completely heated then add enough crepe batter to cover the bottom of the pan. Once batter has dried out loosen the edges around the crepe. Work spatula under the crepe until entire underside is loosen. Then flip.

Add a dab of butter to the pan,then add more batter to cover the pan and repeat.

Originally crepes made in my family were filled with honey. Try your own fillings scrambled eggs, strawberry jam, or maple/huckleberry syrup.

Makes 8-10 crepes