The standard French-style crepe is not dairy-free nor gluten free. Mostly use these for desert type crepes. For savory crepes, prefer the buckwheat galette alternative which can be dairy-free and gluten free. Basic recipe from Allrecipes.com. Usually make a half recipe. Use 1/2 C of milk and skip the water. Also add up to a Tbs of sugar. Makes about 3 10" crepes, enough for the two of us for one desert.
Other recipes suggest letting the batter rest for at least 30 min to overnight. No doubt, this allows the flour to hydrate better before such a short cooking time. Maybe it lets the gluten relax after mixing. We always use the blender to mix the ingredients.
Crepes are a great way to avoid the heavy pie crusts and/or puff pastry calories while still being able to enjoy the sweetened fruit fillings. Nice trade off.