Basic Gluten Free Crepe

1 cup gluten-free all purpose flour

2 eggs

½ cup milk, your preference

½ cup water

¼ teaspoon salt

2 tablespoons butter, melted

4 ounces butter, a sliver at a time

Combine all ingredients and set aside. The batter will be very loose; this is how you want it.

Preheat a non-stick pan over medium-high heat. Add a tab of butter to the pan and pour ¼ of batter into the middle of the pan. Immediately swirl the pan around to evenly distribute batter, let cook for 30 seconds to a minute.

With a rubber spatula, check the sides of the crepe by running the spatula under the sides. If this part is easy to do, run the spatula completely underneath the crepe to loosen it. Flip the crepe over and let cook for another 30 seconds. Slide the crepe onto a plate and repeat until all the batter is used. You should be able to get about 8 crepes from this batter.