Gluten-free crepes

I had to tweak this recipe a little bit to make it work for me. Also, I did two batches of this doubled recipe (it wouldn't all fit into a blender quadrupled) because the 1x one just wasn't enough to feed my brood. They loved it. For the original recipe, click on this link.

2 1/2 cups milk

4 large eggs

4 tbsp. melted butter

2 cups gluten-free four blend

1/2 tsp. salt

2 tsp. sugar

1 tsp. vanilla

1/4 tsp. baking powder

1/2 tsp. guar gum or xanthan gum

Cooking spray

Pour all ingredients (except cooking spray) into a blender pitcher. Blend until smooth, like a thin pancake batter. Add milk, one teaspoon at a time, if batter is too thick.

Heat skillet or crepe pan over medium heat. Spray cooking spray to coat bottom of skillet. Pour 1/4 cup batter and swirl to coat the bottom of the pan. Cook for about 1 minute (the crepe should be barely moist on top) and, using a thin spatula, loosen the edges of the crepe, slide the spatula under the crepe and gently flip it upside down. Cook for about 1 minute more until golden and transfer to a plate. The first two crepes don't come out perfectly. Don't despair, the rest will be beautiful. Repeat with remaining batter.

Roll the crepes as they come out or fold into fourths. Serve with your favorite sauce and enjoy.