- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup gluten-free all-purpose flour with xanthan gum (I like target brand)
- ¾ cup milk
- ½ cup water
- 2 tablespoons granulated sugar (optional, don't add for savory crepes)
- 1 teaspoon pure vanilla extract (optional, don't add for savory)
- Fruit compote
1. In a large bowl, whisk the eggs with your hand mixer or stand-up mixer. 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.
2. Spray a non-stick pan with gluten-free cooking spray. 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. Flip the crepe over and cook for about 30 more seconds, until brown on the other side. Repeat with the remaining batter.
3. Slide the crepe onto a plate, laying it flat. Serve the crepes rolled or folded into triangles with your favorite fillings or toppings. I like fruit compote (honeyberries as the fruit is especially good)
