I don't make crepes often, but when I do, they are the best!
I've posted in the past about gluten free stuffed french toast that I've made using the America's Test Kitchen cookbook. Well although, they also have a crepe recipe, I've found using the french toast batter from the french toast for crepe works really well. On top of that, the stuffing from that recipe works great as a sweet crepe filler. So basically, you can make the stuffed french toast, and use any left over batter and stuffing to make crepes.
Crepe Batter Ingredients:
1 cup whole milk or 2% milk
2 tbsp melted butter
2 tsp vanilla extract
2 tbsp sugar
1/4 tsp salt
1/2 cup Kinnikinnick gluten free all purpose flour
First mix all ingredients together except for gluten flour. Once mixed in, slowly mix in gluten flour to get as smooth as possible. Let sit for 10 to 20 minutes.
8 ounces of cream cheese
2 tbsp sugar
1/4 tsp cinnamon
pinch of nutmeg
Warm cream cheese in microwave until soft (30 seconds at a time). Mix all the stuffing ingredients together until smooth.
I'm not the best at this, but what I do is warm up a non-stick man to medium heat. Make sure you let it warm up for a minute or two. You want that pan hot when you put the batter on the pan. Pour a 1/4 cup of banner in the middle of the pan and lift pan from element and tilt the pan to spread batter around thinly to fill the entire pan. Put back on element to cook batter for 30 seconds and dollop and spread on some filling (either the one listed above or be creative!). Gently use spatula to folder over edges and plate.