Crêpes

Ingredients

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup all-purpose flour
• 1/4 teaspoon xanthan gum (leave out if your flour already has it)
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 3 tablespoons melted butter

Directions

1. In a large bowl, whisk the eggs with your hand mixer or stand up mixer.
2. Add all of the rest of the ingredients and mix on medium for 1 minute and until all the ingredients are fully combined and the batter is smooth.
3. Pour ¼ cup of the batter into the center of a greased pan. Pick up the pan from the stove and swirl the pan to spread the batter evenly make a circle. Cook over medium heat for 30-45 seconds or until browned on the bottom.
4. Flip the crêpe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
5. Slide the crêpe onto a plate, laying it flat. Serve the crêpes rolled or folded into triangles with your favorite fillings or toppings. Enjoy!

Tips

• Store leftovers in an air-tight container for several days or in the freezer for up to two months. Thaw frozen crêpes on the counter before gently peeling apart.
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup.
• For savory crêpes, omit the granulated sugar and pure vanilla extract and add a ¼ teaspoon salt and your favorite herbs to the crepe batter.
• If you refrigerate the crêpe batter for 1 hour it will help keep the crêpes from tearing during cooking. The batter will keep for up to 48 hours in the refrigerator.
• You can store the cooked crêpes in an air-tight container for up to two days before serving them. Once cooled, stack the crêpes on top of each other and store in an airtight container. Refrigerate up to 5 days.
• Reheat the crêpes in the microwave for 10-15 seconds.