4 large crepes
3 organic pastured eggs
1 cup sprouted whole-wheat/spelt/kamut flour
1 cup raw milk
1 tablespoon raw honey
1 teaspoon vanilla
1/4 teaspoon unrefined salt
1 tablespoon melted pastured butter
1. Put all ingredients into medium bowl and mix with hand mixer till smooth.
2. Let rest 15 minutes.
3. Turn on crepe maker.
4. When heated put some batter and cook till done.
5. If using a saute pan you may want to flip it over to cook the other side
6. Fill with desired yummies and enjoy!
For thinner crepes add up to 3/4 cups of water.
For savory crepes don't add the honey.
Adapted from 100 Days of Real Food