1) Combine the flour, salt, sugar and xanthan gum in a medium-sized bowl.
2) In another, smaller bowl, beat together the milk, eggs, and vanilla.
3) Make a well in the flour mixture and pour in about half the liquid mixture. Blend well, then add the remaining liquid and stir until fairly smooth; a few lumps can remain.
4) Stir in the butter. Cover and let sit for at least an hour.
5) The best pan in which to cook crêpes is a 10" cast iron pan or crêpe pan. Heat the pan until it's medium-hot. Wipe the bottom of the pan with a bit of butter or oil (a paper towel works well).
6) Pour a scant 1/3 cup batter into the bottom of the pan, pick it up, and tip it in a circular motion so the batter covers the bottom of the pan. Cook until the bottom begins to brown and you can slide a spatula under it. It will hold together quite well, so you can flip it over easily.
7) Cook briefly on the other side, and place on a warm plate. Cover until the remaining batter is cooked. Fill with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel to ice cream and maple syrup.
8) Fill crêpes with fruit and whipped cream, sweetened cream cheese and berries, or anything else from bananas and chocolate or caramel, to ice cream and maple syrup.
Yield: 1 dozen large (10") crêpes.