Gluten-Free Crepes

• 2 cups (480 ml) whole milk
• 4 large eggs
• 2

In a blender, combine the milk, eggs, and 2 tbsp water and pulse a few times to mix. Add the gluten-free flour and salt and blend until smooth. With the motor running, drizzle in the melted butter and blend until incorporated. Transfer to a bowl, cover, and refrigerate for at least 1 hour or up to 2