Crepes

2 cups whole milk

3 Tbsp melted butter, cooled

2 Tbsp sugar

1 tsp vanilla

1.5 cups flour, sifted

4 large eggs

Combine in a blender, then refrigerate. Make a day ahead to let the gluten relax.

 

Gluten Free Crepes:

2 cups whole milk

4 large eggs

1 cup gluten free flour

4 Tbsp butter

2 Tbsp sugar