Crepe Batter

In a medium bowl mix the flour, milk, eggs, melted butter, salt and pinch of sugar all together until smooth. Try to not overwork the batter.

Place the batter in the refrigerator for 30 minutes.  This is done for two reasons. With normal flours with gluten, this process is done to help the gluten relax. Since we aren't using gluten flour the reason for this step is to allow the gluten-free flour to develop more flavor and mainly hydrate.

Cooking the Crepes

Using a medium sized pan. The size of the pan matters. Look at your pans and find one that has a base that looks like the size of the desired finished crepe size.

There's a saying when making crepes, the first one always goes to the dog. Meaning the first few usually don't come out perfect. A few reasons for this, and things to look for when getting started. First is the temperature, you want to cook crepes at a lower temperature to help ensure they are cooked thoroughly and do not take on any browning/color unless desired.

Using a small ladle, spoon on a thin layer of batter into the middle of the pan. Grabbing the pans handle to swirl the pan around spreading the crepe batter all around creating a thin crepe.

Cooking on a low heat, the crepes still cook very quickly. I use my hands to flip them,... A lot of cooks do that because the crepes are easier to move and pick up to flip. Warning: You'll feel the heat for sure and might want to use something other than your hands to flip.

Once cooked, place on a plate with aluminum foil and cover while cooking the rest of the crepes.

Shrimp Filling

Using a food processor or knife, pulse the shrimp a few times breaking them down to a smaller size. I suggest not over pulsing and ending up with pureed shrimp. Keep some of the texture.

Next, cook the shrimp over medium heat. Try to not overcook the shrimp. They will still be hot and continue to cook until its time to plate.

Avocado Crema Sauce

Add Avocados to a clean food processor and pulse a few times and add the apple cider vinegar and whole milk or "half & half", plus salt & lime juice ( just squeeze a little bit to flavor the sauce)