Although I'm sharing this recipe, I recommend you purchase the cookbook (I receive absolutely nothing for this recommendation). Like many, I don't buy cookbooks in general because there isn't much you can't find online. This one however, is the exception. It exceeds all expectations.
Makes 10 crêpes
1-1/4 cups ATK flour blend
1 tablespoon plus 1/2 teaspoon of sugar (omit if making savory)
1/4 teaspoon salt
1-1/2 almond milk, dairy or dairy alternative (I used light Vanilla almond milk for both savory and sweet crêpes and it was fine)
2 tablespoons unsalted butter or coconut oil, melted and slightly cooled (coconut will curdle a bit but it's fine)
Heat a nonstick skillet over low heat for 10 minutes. While the pan heats, whisk dry ingredients together. In a separate bowl, whisk milk and eggs together. Pour half the liquid into the dry ingredients and whisk. Add the melted butter and stir in the remaining milk mixture until batter is smooth and void of lumps.
Lightly swipe a paper towel with coconut oil or another oil of choice in the warmed nonstick skillet. Increase the heat to medium or hotter and allow the pan to continue to heat for one more minute. Pour 1/4 cup batter into the skillet, it should sizzle as you quickly and swiftly pickup and swirl and rotate the pan in a circular motion to even spread the batter out into a thin 8-10in diameter. Cook until the edges are slightly brown and then gingerly flip the crêpe. I prefer using my fingers instead of a utensil but a thin spatula is fine. Cook 20-30 seconds on each side. When finished, place crêpe on a wired rack to cool before filling.
This does take a bit of practice. If the pan is too cool, it will turn out rubbery and if it's was too hot, you risk burning. Make sure to reheat the skillet for at least 20 seconds prior to each new crêpe.