Ingredients:
• 1.3 cups – gluten-free flour or white whole Wheat flour
• 1 tsp – sea salt
• 6 – eggs
• 3 cups – non-dairy Milk or cow’s Milk
• 4 tbsp – melted Butter or Coconut oil
• Crepe Filling for 12 Crepes:
• 2 cups – chopped strawberries
• 2 cups – chopped Blueberries
• 2 cups – sliced Bananas
• A bit of chocolate sauce
Method:
- To make the crepes, mix together the batter the night before you plan to make them.
- In the bowl of a stand mixer, combine the first three ingredients.
- Slowly add the milk and ghee until combined. Refrigerate the batter overnight.
- In the morning, stir the batter and heat a bit of ghee in your crepe pan over medium heat.
- Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly.
- When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer.
- Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter.
- Place the chopped fruit and chocolate sauce in the middle of the table.
- Give everyone one or two crepes at a time and select different filling combinations. Enjoy plain, with maple syrup, or with chocolate sauce.