My Mom's Crepes...made Gluten Free

Growing up, my Mom used to make Crepes for any girlfriends who spent the night on a Friday or Saturday.
I believe that is why Erinn Revak was my best friend ;-))) She LOVED my Mom's Crepes!!!!! Loved em!!!!

I used to fill my Crepes with Jams and Jellies, Erinn smothered hers in Maple Syrup til it couldn't breathe.
I didn't know of anyone else whose Mom made Crepes, so I was spoiled in this respect, and Boy....did Erinn talk about those Crepes....

Imagine my surprise as a young adult living in Europe, as I saw little "Crepe Booths" dotting the European landscape. The Europeans went well beyond Mine and Erinn's creations of jelly and syrup...they stuffed their Crepes with everything from sandwich fillings to Nutella and sliced bananas....Dang....these people knew how to eat!

This is me adding to what my Mom and the Europeans taught me about Crepes.
This one's for you Erinn...wherever you are!

 Crepes:
1 C Pamela's GF  Baking and Pancake Mix ( found at Schnuck's, Kroger’s, Dierberg's, Whole Food and Amazon)
1 Lg Egg
1-1/3 C Water
1 T Oil
Nutella
Fresh Raspberries
Fresh Sliced Strawberries
Fresh Sliced Banana

 Follow directions on the side panel of Pamela's Baking and Pancake Mix for Crepes:
Mix all ingredients together, batter will be very thin. Preheat Crepes pan or 7 in skillet on low to med-low heat. Pregrease skillet before baking every Crepe. Pour 1/4 C batter into skillet and quickly rotate pan in circular motion to disperse batter into thin, even coat. Air holes will appear, do not fill them. When edges are brown, lift edges of crepe with spatula, and flip. Cook a few mins, it won't take but a minute or two for the second side.
Rinse and dry off all berries. Slice banana, and strawberries.

Fill warm crepe with 2 T Nutella on one half, spread around. Top with sliced bananas, sliced strawberries, and raspberries. Fold crepe in half, and enjoy!!!!!!!!