From Gluten-Free Flavor Flours by Alice Medrich (Artisan Books, 2017)

Makes 18 or more 6-inch crepes

In a medium bowl, whisk the flour with the butter, eggs, sugar (if using), salt and about ¼ cup of the milk until blended and very smooth. Whisk in the remaining milk and the water. Cover and refrigerate the batter for at least an hour (to let the flour hydrate) or up to 2 days. Stir the batter well before and frequently as you use it.

Heat a 6-inch crepe pan or skillet over medium-high heat. Brush the pan lightly with butter. When a drop of water sizzles on the pan, lift the pan off the burner and pour in 2 tablespoons of batter. Immediately tilt and rotate the pan, shaking as necessary to coat the bottom of the pan. Fill in any holes with extra drops of batter.

Set the pan on the burner and cook until the surface of the crepe no longer looks wet and the underside is golden brown, 30 to 60 seconds. If the crepes will be filled and sautéed before serving (as for blintzes), cook on 1 side only, then loosen the edges of the crepe with a spatula and invert it onto a piece of wax paper or a paper towel. Otherwise, turn the crepe and cook the other side for 10 to 20 seconds, then slide or flip it onto the paper.

Repeat with the remaining batter, buttering the pan only as necessary. If the crepes seem too thick, adjust the batter with a little extra milk.

Crepes can be stacked as they come out of the pan—they won’t stick to each other so there is no need to put wax paper between them.

If you are freezing them and plan to defrost only a portion at a time, put a double sheet of wax paper between portions. When the stack is cool, it can be wrapped airtight and stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Defrost crepes in the refrigerator or in a covered dish in a 300° oven for about 10 minutes.