Add all ingredients to a blender in order as they are listed. Blend until smooth, scrape down sides and quickly blend again to make sure everything is evenly blended.

Pour into a large glass bowl and cover with plastic wrap. Refrigerate for a minimum of 1 hour or overnight if making ahead.

Once crepe batter is chilled heat a nonstick pan or crepe skillet over medium heat, brush lightly with butter and pour in ¼ cup of batter into the center of the pan. Tilt the pan in circular motion to thin out the edges. Cook for 1-2 minutes and flip and cook for an additional 1-2 minutes on the other side until light brown.

Repeat until all the batter is used, brushing with butter for each crepe. You should be able to get 12-14 crepes about 7 to 8 inches in diameter.

Keep warm in oven set at 175°F until ready to serve, top with favorite toppings and enjoy!

Notes

You can make these ahead, chilling batter overnight in refrigerator.

Measuring gluten free flour on a scale is best for this recipe.

This recipe is best served immediately after cooking