In a large bowl, whisk together the gluten-free flour blend, xanthan gum, sugar, salt and lemon zest.
Add the eggs and about ¼ of the milk. Whisk well until you get a smooth, thick batter.
Gradually add the remaining milk, whisking continuously, until you get a smooth batter with no clumps. Add the vanilla and whisk until well combined.
Heat up a skillet or frying pan until a drop of water sizzles and bounces on its surface. Lightly butter the pan and wipe away any excess with a kitchen towel.
Add a ladleful of batter and swirl it around to get a thin, even crêpe.
Cook over medium heat for about 45 seconds or until the crêpe loosens from the pan and is golden brown underneath.
Flip and cook for another 30-45 seconds on the other side or until brown spots appear underneath.
Transfer it to a plate or wire rack. Repeat with the rest of the batter, you should get 7-8 crêpes in total.
