Crêpes: Gluten-free/Wheat-free

Hubby's pépère (French for grandfather) has been delighting his children and grandchildren with these delicious crêpes for decades. I was introduced to them when I started dating hubby and got hooked immediately. Pépère was kind enough to figure out how to make them GF for me and I was so grateful.

Crêpes taste best when served at Hubby's grandparent's lake house in Maine, but they will still be delicious in your kitchen. I promise. Making crêpes is definitely an art and not a science, but they are really worth the effort of practicing to get them right. Hubby will be making them for our annual Christmas brunch at the ardent request of my sister's family. I hope you give them a try, they will be a favorite of everyone in your household.


Ingredients
3 large eggs
1 cup all-purpose gluten-free flour
1/2+ teaspoon vanilla
1 tablespoon vegetable oil
1/4 teaspoon salt
1 cup milk, or milk alternative
1 pat of butter per crêpe

Directions
In a large blender, combine everything but the flour and butter. Add the flour a little bit at a time until the batter has the same thickness as heavy cream or melted milk shake (you may have to add a little more milk to get the right consistency). Cover and refrigerate overnight (overnight allows the batter to thicken properly).

In the morning, preheat a large skillet on a burner set to medium heat. Melt butter to coat pan. Pour in sand dollar sized batter in center of pan. Rotate the pan in the air to get a thin (1/8 to 1/16 of an inch), even coat of batter around the entire bottom of the pan (requires some finesse). When the edges of the crêpe begin to peel away and brown, flip the crêpe and finish cooking. Remove when all the way cooked. The finished crêpe should have a laced doily appearance when it is finished. Add a new pat of butter in between every crêpe. Serve warm.

Crêpes can be topped with any combination of maple syrup, fresh fruit, whipped cream, and powdered sugar. Roll the crêpe with your toppings and eat with a fork. Leftover crêpes store well in the fridge and can be re-heated in the microwave later. Store them flat and covered.