These were delicious but stuck pretty badly to the pan (even a preheated oiled cast iron pan!!). Not sure what I'll do next time, but hubby loved them so I'll have to figure that out. Started with this recipe and tweaked it a bi.
1/2 C gluten free flour (I used a combo of rice flour, tapioca flour, potato starch)
1/2 C rice milk
1 TB melted coconut oil
1 TB sugar
In hot pan, add coconut oil and swirl to coat the pan. Pour 1/3 of the batter and cook on each side. Finish with rest of batter (mine made 3 crepes). Top with fig jam, maple syrup and or blueberries.