Easy Classic Crepes

Blend the Batter:

Place the eggs, almond milk, melted ghee, flour, maple syrup or honey (if using), and salt in the Vitamix.

Blend on high speed for about 20-30 seconds until the batter is smooth and well combined. The key to a lacy texture is a very smooth, liquidy batter.

Let the batter rest for about 15-20 minutes. This allows the flour to fully hydrate and contributes to a more tender crepe.

Heat the Pan:

Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a bit of ghee.

Cook the Crepes:

Pour a small ladleful or about 1/4 cup of batter into the center of the hot pan. Immediately swirl the pan to spread the batter thinly across the surface.

Cook until the edges start to look dry and lift from the pan, about 1-2 minutes. The crepe should have a lacy appearance with small holes throughout.

Carefully flip the crepe and cook for another 30 seconds to 1 minute on the other side. The crepes should be lightly golden.

Serve:

Stack the cooked crepes on a plate. They can be served hot or at room temperature, with a variety of fillings or toppings such as fresh fruit, whipped cream, or a drizzle of honey or maple syrup.