Place the gluten-free flour, 2 tbsp powdered sugar, and kosher salt in a large bowl, and whisk to combine well for 30 seconds. Add the eggs, ½ tsp vanilla extract, and melted butter, blending well after each addition.

Add the whole milk while whisking to combine in a slow and steady stream for 2 minutes. Continue to whisk the mixture until the batter is smooth and thin. Continue to whisk until it begins to thicken.

Place the batter covered, in the refrigerator to sit for about 30 minutes until chilled. It should thicken a bit as it chills.

Heat a 10-inch nonstick skillet over medium-high heat for 2 minutes. Once the skillet is hot, hold the skillet just above the heat source and ladle ¾ cup of batter into the pan. As soon as the batter hits the pan, swirl the pan to spread the batter evenly and thinly into a circle.

Place the pan on the heat and allow to cook until the crepe is set about 1-2 minutes, and flip with a wide spatula. Allow the other side to cook for about 30 seconds or until set.

Transfer the crepe to a baking pan and repeat with the rest of the batter, stacking the crepes on top of one other as they’re finished, yielding about 20 crepes.

In a large bowl with a hand mixer place the chilled heavy cream. Beat the heavy cream, 2 tbsp powdered sugar, and 1 tbsp pure vanilla extract until stiff, shiny peaks form. Whipping the cream slowly yields a more stable whipped cream.

Assemble your cake at least 30 minutes before you want to serve it by spreading a thin layer of whipped cream between each crepe.