Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.
1 1/2 cups all-purpose gluten-free flour mix (see note)
1/2 teaspoon xanthan gum
1/2 teaspoon pumpkin pie spice
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup pumpkin puree (not pie filling)
1 1/2 cups milk (or water for dairy-free)
2 large eggs
2 tablespoons vegetable oil
1/2 teaspoon vanilla
In a small bowl, combine all dry ingredients.
In a larger bowl, combine all wet ingredients.
Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Flour blend: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/10/gluten-free-pumpkin-crepes.html