2/3 cups gluten free flour blend
6 tablespoons cocoa powder
1/2 cup white sugar
1/4 teaspoon salt
1 ½ cup warm almond milk
1/4 cup dairy free butter melted
2 teaspoons vanilla extract
In a large bowl mix together flour, cocoa powder, sugar, and salt. In a separate bowl whisk together eggs. Add milk, butter, and vanilla; whisk until well combined. Add wet ingredients to the flour blend. Beat with whisk until no lumps remain.
Heat a small frying pan over medium high heat (if not using non-stick grease well). Add batter, about ¼ cup at a time, to the hot frying pan and swirl the batter around until the entire bottom of the pan is coated with a thin layer of batter. Crepe will cook quickly! Once bottom has set carefully flip and cook until the other side is set as well.
Serve with whipped cream or peanut butter.