In a mixing bowl, combine the gluten-free flour, salt, and eggs.

Slowly add in the milk while whisking. Keep whisking until the mixture is smooth and free of lumps.

If you prefer sweet crepes, add the sugar and vanilla extract, and mix well.

Let the batter rest for 30 minutes or even overnight in the refrigerator for the best texture.

Heat a 10-inch pan or crepe pan over medium-high heat.

Once the pan is hot, take a ¼ measuring cup and scoop out some batter. Pour the batter into the center of the pan and gently tilt the pan in a half-circle to spread the batter evenly.

Cook for 1-3 minutes until the top looks set and the bottom is lightly browned.

Carefully flip the crepe and cook for another 10-30 seconds to brown the other side.

Remove the crepe from the pan and repeat this process until you use all the batter.

Serve the crepes warm with your choice of toppings or fillings.