Gluten-Free CREPES

I've tried making GF crepes before... but they are always too thick and more like a pancake. I found this delicious recipe and I was SO surprised that they turned out so thin. They tasted like a normal crepe! I even looked at the girl's crepes who had the recipe and her's were really thick... mine turned out thin and I have no idea how, but I was stoked!

Here it is...

Recipe:

Gluten-Free Crepes (makes 6-8 crepes)
2 eggs
1 teaspoon vanilla, gluten-free
1/2 cup nut milk
1/2 cup water
1/4 teaspoon salt
1-2 tablespoons agave nectar
1 cup gluten-free all purpose flour
2 tablespoons coconut oil, melted
1 tablespoon coconut oil, for pan

DIRECTIONS: Place 2 tablespoons of coconut oil into a small saucepan, and melt over low heat. In a medium mixing bowl, whisk together the eggs, vanilla, nut milk, water, salt and agave nectar until combined. Slowly add in the flour and whisk to combine. Remove oil from heat, and pour into batter in a steady stream while slowly whisking to combine. Mix until smooth.

Heat a small amount of coconut oil in a large frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each crepe. As soon as you’ve poured the batter, tilt and swirl the pan in a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Flip the crepe with a spatula and cook the other side. Repeat this process with remaining batter.