While visiting family and friends in Sonoma a few weekends ago, Chris' cousin's wife cooked up a batch of the most delectable yet simple crepes. I like to call them pancrepes, because they are as thin as a crepe, yet still have the same taste as a pancake. She made the most perfect crepe bar to go along with them, including fresh fruit, nutella, whipped cream, butter, maple syrup and assorted jams and jellies. As soon as I got home from our trip, I knew I had to try to make them myself, and boy, they are still just as tasty! She used regular flour for hers, but I used gluten-free to please everyone in my house that can't eat gluten.
1 1/2 cup gluten-free all purpose baking flour
1 cup milk (I used vanilla rice milk because I like the flavor)
Two tablespoons melted butter
1) Mix the flour
2) Add the eggs one at a time until incorporated
3) Add the milk, whisk to combine
4) Melt the butter in a pan, and then add to batter mix, stir to incorporate
5) Put the heat on medium high
6) Spray your pan with oil (I like to use the kind that contains butter)
7) Scoop up the batter with 1/3 cup, then drop the batter onto the middle of the pan (I like to move it around in a circle motion so that the batter collects around the whole pan)
8) Wait a minute or so, then flip
9) Take out the crepe, put it on a plate, then spray oil on the pan again to start your next crepe
10) Repeat steps 7-9!
Pancrepes will be done when both sides are evenly lightly browned. Each pancrepe takes about 2 minutes to cook.
You can tweak the ingredients and amounts to your liking. I personally like my crepes on the thinner side, so if yours are thicker that's ok! Enjoy!