1 1/2 cup milk
1/2 cup Arrowhead Mills All-purpose Gluten-free flour
1/2 cup Arrowhead Mills Buckwheat Flour
1 1/2 tablespoon butter, melted
2 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon sea salt
plus butter for the pan
Raspberry preserves or jam
Add all ingredients to a blender and blend until well combined – no clumps. Place in the refrigerator to chill for about an hour.
note: make sure the butter is slightly cooled before adding to the blender. If too hot, it may start to cook the egg.
Heat a non-stick skillet over low-medium heat. Add a sliver of butter and coat the bottom of the pan. Mix the batter before you pour about 1/4-1/3 cup into the center of the pan. Tilt the pan back and forth ever so slightly until the batter reaches the edge of the pan. Cook about 4 minutes and then carefully flip with Nylon or Silicone spatula. Cook for another 2 minutes or so on the other side and then remove.
note: lightly mix the batter in between crepes since it tends to separate a little.
Continue until you’ve used up all the crepe batter.
Spread about 1 tablespoon of raspberry preserves or jam in the center of the crepes, spread with a knife or back of the spoon. Sprinkle a good amount of powdered sugar (via sieve) and then carefully roll up. For a nice touch, sprinkle a little more powdered sugar and then ready to serve.
Serve immediately and enjoy!