Perfect Gluten-Free Crepes

Wildly inaccurate. There is no way you can add 1 1/2 cups of milk to 2 cups of flour and have the consistency necessary for crepes. This must be a typo. I ended up with a consistency thicker than biscuit dough. It took another half hour and 5 tries before I was able to create the right consistency. It should probably read 1 cup flour.

Thanks for a great gluten free recipe! I'm having a brunch for someone who is allergic to gluten and hates eggs. Crepes is a perfect option. I made a practice batch today and they were so easy to make! I am going to serve them with an apple filling. I did add a little bit of sugar and vanilla as suggested but they probably won't need it with the sweet filling. This recipe is a keeper.

these are way too thick for crepes and you can't salvage them even. don't waste your time.