Ingredients

• ½ Teaspoon Vegetable Oil
• 1¼ Cups Gluten Free Flour
• 3 Tablespoons Sugar (1¼ Tablespoons Stevia)
• ¼ Teaspoon Salt
• 2 Large Eggs
• 2 Tablespoons Unsalted Butter, Melted and Cooled
• 1½ Cups Milk

Directions

1. Place oil in 10-inch nonstick skillet and heat over low heat for at least 10 minutes.
2. While skillet is heating, whisk flour blend, 1½ teaspoons of sugar, and salt into a bowl.
3. In a separate bowl, whisk together the milk and eggs.
4. Add half of mixture to dry ingredients and whisk until smooth. Add melted butter and whisk until incorporated.
5. Whisk in the remaining milk mixture until smooth.
6. Using a paper towel, wipe out skillet, leaving a thin film of oil on the bottom and sides of the pan.
7. Increase heat to medium and let skillet heat for 1 minute.
8. Test heat by placing 1 teaspoon of batter in pan and cook for 20 seconds. If mini crêpe is golden brown on bottom, skillet is properly heated. If not, adjust the heat accordingly.
9. Whisk batter to recombine and pour ¼ cup batter into far side of the pan and tilt and shake gently until batter evenly covers the bottom of pan.
10. Cook crêpe without moving it until top surface is dry and crêpe starts to brown at the edges. Flip with a spatula, cook until second side is lightly spotted, about 20 seconds.
11. Transfer crêpe to a wire rack.
12. Sprinkle upper half of crêpe with 1 teaspoon sugar. Fold unsugared bottom half over the sugared half, then fold into quarters.
13. Transfer to serving plate.