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1) In a mixing bowl, combine the flour, salt, sugar and xanthan gum.
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2) In another, smaller bowl, beat together the milk and eggs and vanilla.
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3) Make a well in the flour mixture and pour in about half the liquid mixture.
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Blend well, then add the remaining liquid and stir till fairly smooth; a few lumps can remain.
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4) Stir in the butter.
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Cover and let sit for at least an hour.
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5) The best thing to cook crepes in is a 10-inch cast iron pan (or, for smaller crepes, the little crepe pan we sell in our catalogue).
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Heat the pan until it's medium-hot.
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Wipe the bottom of the pan with a bit of butter or oil(a paper towel works well).
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6) Pour a scant 1/3 cup of batter into the bottom of the pan, pick it up, and tip it in a circle so the batter covers the bottom of the pan.
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Cook until the bottom begins to brown and you can slide a spatula under it.
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It will hold together quite well, so you can flip it over easily.
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7) Cook briefly on the other side and place on a warm plate.
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Cover until the remaining batter is cooked.
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Fill with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel to ice cream and maple syrup.
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Tips: In the mood for something savory?
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Just leave out the sugar and vanilla and you'll have a great canvas for a wonderful dinner entree.
