Chocolate gluten free crepes

Ingredients: 

2 large eggs 

1 3/4 cups non-fat milk + 1 Tablespoon, divided 

1 cup Carla's Gluten-Free All-Purpose Flour Blend

5 Tablespoons gluten free pure cocoa powder 

3 Tablespoons melted butter (or margarine or dairy-free spread), 

slightly cooled

butter, for coating pan 

5 Tablespoons sugar (or sugar-free substitute) (or 1/4 cup 

powdered sugar) 

1 teaspoon pure vanilla extract (optional for dessert crepes) 

Pinch (1/16 teaspoon) fine sea salt (optional for sweet crepes)

Directions: 

Add all of the ingredients to a blender except for the 1 tablespoon of milk. Blend it until it is smooth, scraping the sides as needed. Refrigerate the mixture until all of the bubbles pop, about 90 minutes.

Add the 1 tablespoon of milk, more if needed to make the batter thin. 

Add some cooking oil to a 9-inch skillet and preheat over medium heat. (Watch cast iron skillets, as they get hotter than other skillets.)

Remove the pan from the burner and pour 1/4 cup of the batter in the center of the pan. Swirl the batter around in the pan until it touches all sides. Increase the heat to medium-high and cook until one side is set, flip over and cook until the other side is set.

Using a spatula, transfer the crepe to a plate and keep warm in the oven or serve immediately. Stacking the crepes between foil or parchment paper prevents them from sticking to one another.

Reduce the heat to medium and repeat the above process until all of the batter is used. You may also store leftover batter covered in the refrigerator up to 2 days. Then thin with additional milk, if necessary.

Fill with your favorite filling, fold in thirds, and top with your favorite sauce; or fold twice and top with your choice of toppings and sauce.