Gluten-Free Crepes

Mix the flour, baking powder, salt and sugar in a small bowl.

In a microwave safe bowl or ramekin, melt two tablespoons of butter. This should only take 30-60 seconds but keep an eye on it.

In a larger bowl, mix the milk and eggs. Then drizzle in the butter, constantly stirring the milk mixture. Stir in the vanilla. Combine the wet and dry ingredients, and whisk until the batter is smooth.

In a small bowl or ramekin, melt another tablespoon of butter. Once melted add a tablespoon of vegetable oil.

Heat a 10-inch nonstick pan over medium-high heat. With every crepe, do these steps: Brush the pan with the butter/oil mixture, whisk the batter (the flour sinks to the bottom of the batter), and scoop 1/4 cup of batter into the pan. Once you add the batter quickly grab the handle of the pan and twirl it around until the crepe is spread thinly and evenly. After 45 seconds to a minute, flip the crepe and let it cook for 30 seconds to a minute on the other side. Remove the crepe to a plate and repeat the process with the remaining batter.

Yields approximately eight large crepes.

Serve with any of the following: butter and powdered sugar, fruit compote, Nutella, maple syrup, or savory fillings.