These skinny French pancakes are simple to make and work well with gluten-free flour. The batter is made in a blender for easy preparation and cleanup. Serve them simply with butter and maple syrup or fill with savory fillings, such as spinach, mushrooms and cheese, or sweet fillings like sautéed apples or strawberries.
To make ahead: Stack the crepes, placing a piece of wax paper between each one, wrap and refrigerate for up to 2 days or freeze for up to 1 month.
1/2 fat, 1/2 medium-fat protein, 1/2 starch