1 3/4 cups (245 g) gum-free gluten free flour blend (162 grams superfine white rice flour + 54 grams potato starch + 29 grams tapioca starch/flour)
1/2 cup (40 g) unsweetened cocoa powder (natural or Dutch-processed)
1/4 teaspoon kosher salt
6 tablespoons (43 g) confectioners’ sugar
3 eggs (150 g, weighed out of shell) at room temperature, beaten
2 tablespoons (28 g) neutral oil (like canola, vegetable, grapeseed or liquid coconut oil)
1 teaspoon pure vanilla extract
2 cups (16 fl. oz.) milk, at room temperature
Fresh whipped cream
In a large bowl, place the flour blend, cocoa powder, salt, and confectioners’ sugar, and whisk to combine well. In a separate, small bowl, place the eggs, oil, vanilla and milk, and whisk to combine well. Create a well in the center of the flour and pour in the wet ingredients. Whisk until very well combined. Alternatively, place the eggs, oil, vanilla and milk in a blender, place the dry ingredients on top, and blend until smooth.
For best results, cover and place the batter in the refrigerator for about an hour or for up to 2 days. Before using the batter, remove it from the refrigerator, whisk until smooth, and allow it come to room temperature. It should be about the consistency of half and half (thicker than milk, thinner than heavy cream).
Heat a heavy-bottom nonstick 9 inch skillet (or a well-seasoned and lightly greased 9 inch cast iron skillet) over medium heat for 2 minutes. Holding the warm skillet just above the flame, carefully pour about 5 tablespoons (a bit more than 1/4 cup) of batter right into the center of the skillet and swirl the pan to distribute the batter evenly across the entire flat surface of the pan. Cook over medium heat until the edges and underside of the crêpe are set but the top is slightly wet (about 60 seconds). With a wide spatula, turn the crêpe over and cook until the other side is set (about another 30 seconds). Slide the crêpe out of the skillet onto a parchment-lined plate. Repeat with the remaining batter, stacking the finished crêpes on top of one another. Serve with whipped cream, drizzled with chocolate syrup.
The crêpes may be covered well with a moist towel or plastic wrap and kept at room temperature for about 2 hours until you are ready to serve them, or wrapped tightly in freezer-safe wrap and frozen on a flat surface until ready to use. Defrost at room temperature, and refresh the crêpes in a warm, nonstick skillet for a few moments per side, per crêpe.
Adapted from my recipe for Classic Gluten Free Crêpes.