3tablespoonsmelted butter, plus more butter or oil for brushing hot pan
Optional add-ins for savory crêpes:
diced fresh herbs
Optional add-ins for sweet crêpes:
dash sweet liqueur
2teaspoonssugar
2tablespoonscocoa powder
Instructions
Whisk together all ingredients in a bowl.
Pre-heat non-stick pan on high heat, and brush or spray with oil or butter. Oil should shimmer on the pan.
Holding pan just off heat, add 2-3 TB batter and swirl to coat pan. Place back on heat and cook for about 90 seconds, until the bottom of the crêpe is golden and slides off the pan easily.
Flip and cook the other side for 5-10 seconds. Move crêpe to a wire rack or plate to cool, and repeat with remaining batter.
Make Ahead: Stack with wax paper in between crêpes. Refrigerate for up to 2 days, or freeze for up to 3-4 months in an airtight container. Don't skip the wax paper-- the crêpes will stick together.
Notes
To use All-Purpose Gluten-Free flour WITHOUT xanthan gum, make the following adjustments:
Use ⅔ cup milk + ⅔ cup water (instead of 1 cup of each)
Whisk the batter in before pouring into the hot pan for EACH crêpe. Without the xanthan gum, the flour will tend to sink to the bottom and the liquids will rise to the top.
Yields: About eight 10" crêpes, ten 8" crêpes, or twenty 5" crêpesNutrition information is for one 8" crêpe, and does not include optional ingredients.