Italian Chestnut Flour Crepes (gluten free)

2 cups Dowd and Rogers Italian chestnut flour, sifted
1 cup milk
1 cup water
1 egg
1 tablespoon melted butter, plus more for greasing pan
1/2 teaspoon salt

Whisk chestnut flour, milk, water, egg, melted butter, and salt in medium bowl. Let stand for 20 minutes. Heat heavy skillet over high heat. Brush skillet with thin layer of melted butter. Pour 1/3 cup of batter in skillet and swirl batter in skillet until surface of skillet is covered. Cook crepe until its surface is dry and its bottom is golden. Flip crepe and cook other side until golden. Repeat with remaining batter.
 

Serving suggestions: Fill with seasonal berries or ricotta cheese.