Crepes

Lauren Carlson (GF Utah group)

2 eggs
1 cup milk
1/2 tsp salt
1 cup gluten-free flour blend

1. Beat the eggs just until blended.  Add the salt, milk and flour.  Whisk until smooth.
2. 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. 
3. Heat a frying pan with butter or vegetable oil to grease the pan.  
4. 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 other side.

Pile the cooked crepes on a plate.  Refrigerate if not using immediately.  These may be prepared up to a day ahead of time.