Crepes (Gluten Free)

Adapted from How Can it be Gluten Free by Americas Test Kitchen

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• 1/2 teaspoon vegetable oil
• 5.5 oz (1 1/4 cups) ATK All-Purpose flour blend
• 1.5 teaspoons sugar
• 1/4 teaspoon fine salt
• 24 oz (1.5 cups) whole milk
• 2 large eggs
• 2 tablespoons butter, melted

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1. Place oil in 10-inch nonstick skillet and heat over low heat for 10 minutes.
2. Meanwhile, whisk the flour, sugar, and salt together in a bowl.
3. In a separate bowl whisk together the milk and eggs.
4. Add half of the milk mixture to the dry ingredients and whisk until smooth.
5. Add the melted butter and whisk until incorporated.
6. Whisk in remaining milk mixture until smooth.
7. Using a paper towel, wipe out the skillet leaving a thin film of oil. Increase the heat medium and allow the skillet to heat for 1 minute. Test the heat by adding 1 teaspoon of batter to the skillet and cook for 20 seconds. The test crepe should be golden brown on the bottom. If too light or too dark, adjust the heat and test again.
8. Give the batter one final whisk and pour 1/4 cup batter into the pan. Tilt the pan in a circular motion to evenly spread.
9. Cook for about 25 seconds and flip. Cook about 20 more seconds.
10. Repeat with the rest of the batter.