Crepes are extremely versatile; you can fill them with plain yogurt and berries, drizzle them with warm (Date Butter, pg 13) or for an interesting dinner, fill them with grilled chicken and warm goat cheese. Either way, you will feel like you are chating!
cups vanilla rice, almond or soy milk
tablespoon melted butter
cups spelt flour
teaspoon fine sea salt
With a hand mixer, beat eggs and millk until frothy. Add melted butter. In separate bowl, mix spelt flour and sea salt. Add wet mixture to dry mixture and whisk together. Lightly grease a heavy 8 inch skillet pan pr crepe pan with a little bit of butter (just enought to coat the bottom). Add 1/4 cup of crepe mixture, rotating the skillet until the bottom is thinly coated with batter. Cook on medium to hight heat until the top appears firm. Flip and cook until crepe is light brown. Stack crepes and cover so they do not dry out. They can be kept in a 200F oven to keep warm until you are ready to fill and serve.