Gluten-Free Crêpes

Combine dry ingredients such as flour, salt, and xanthan gum in a large bowl; create a central depression. Whisk eggs and milk together in another bowl, then pour the mixture into the central depression; blend until just combined. Add melted butter and mix until a smooth, thin batter forms, approximately 1-2 minutes. Cover the bowl and allow the mixture to rest for 45 minutes.

Preheat a lightly buttered 8-inch skillet over medium heat. Pour 2 tablespoons of the batter into the skillet and immediately rotate it to spread the batter evenly in a thin layer. Cook until the surface of the crêpe is no longer damp and the bottom has turned a light golden brown, around 1-2 minutes. Use a spatula to loosen the crêpe from the edges of the skillet; flip it over and cook until the other side has also turned a light golden brown, approximately 1 minute more.