(GF Utah group)
1 cup milk
1/2 tsp salt
1 cup gluten-free flour blend
Beat the eggs just
until blended. Add the salt, milk and flour. Whisk
Cover the 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 too thick.
Heat a frying pan
with butter or vegetable oil to grease the pan.
Working 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
Pile the cooked crepes on a plate. Refrigerate if not
using immediately. These may be prepared up to a day
ahead of time.