Sift the flour, salt, bicarbonate of soda and icing sugar into a bowl. Mix and make a well.
Add the beaten eggs, milk and melted butter.
Use your whisk to stir the liquid, gradually incorporating the flour. Continue until all of the liquid is incorporated and you have a smooth batter.
Warm a pancake pan over a medium heat with a dot of butter.
Ladle in just enough batter to coat the pan in a thin layer, swirling to reach the edges.
Quickly sprinkle with a tablespoon of oats, if using.
After about 60 seconds, the top of the crepe should be set and the underneath is golden. Flip and cook for a further 30-60 seconds until golden on both sides.
Tip onto a plate, cover and continue until all the crepes are cooked. It’s a good idea to give the batter a gentle stir between each crepe as gluten-free flour sometimes sinks.
These crepes don’t tend to stick together but you can put a little baking paper between layers, if you wish.