Crepes

I have recently started to eat crepes for dinner and think that they are wonderful.  They work great gluten-free and you can store the batter covered in the fridge for a week and cook them when you need a snack or a meal.  I like to eat them with raspberry jam.


Crepes
1 cup gluten-free flour mix
1/4 teaspoon salt
1 tablespoon sugar
   Mix together in a medium sized bowl and add
2 eggs
3/4 to 1 1/4 cup of water or milk (this depends of the flour mix you use but it should be pretty runny, do not feel bad about adding more liquid)
1 teaspoon vanilla
   Whisk everything together until smooth and add
2 tablespoons melted butter
   Stir in butter

At this point most recipes say to let the batter sit for anywhere from 20 minutes to overnight.  You can decide but it also works if you just cook them right away.

The batter should be pretty runny.

Heat your cast iron pan over medium heat and grease lightly with butter.  Pour some batter on the pan and pick up the pan (have a hot pad ready if you are making more than one) and spread the batter around (circles are the usual goal).  Cook until the bottom is just starting to brown and flip.  Cook briefly on the other side.