These turn out beautifully. No one will know they are gluten-free -- if secrecy about celiac happens to be your thing. They can be used for supper or for dessert and extras store well in the refrigerator.
1/3 cup rice flour
1/4 cup potato starch
2 tbsp tapioca starch
1/4 tsp salt
3 large eggs
1 1/2 cups 2% milk
Whisk flours with salt in a medium bowl or cup with a pouring spout. Whisk eggs and milk until well combined. Stir wet ingredients into flours and refrigerate batter at least 1 hour.
Remove from the refrigerator and whisk batter again very thoroughly. (Flours will have settled lumpishly to the bottom.)
Grease a crêpe pan with butter over medium heat. When butter has fizzed and the bubbles have subsided, pour a scant 1/4 cup batter into the pan. Tilt pan to cover evenly. Cook until set, about 30 seconds to 1 minute. Flip and cook lightly (30 seconds) on the other side. Stir the batter well from the bottom before cooking each crêpe, as flours will settle again swiftly.
Makes 10 to 12 thin crêpes.
