Dill Havarti Savory Crepes

Prepare the Crepe Batter:

In a mixing bowl, whisk together the spelt flour, eggs, almond or cow's milk, melted ghee, and a pinch of salt. Let the batter rest for 30 minutes to allow flavors to meld and the batter to slightly thicken.

Cook the Crepes:

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

Pour a small amount of batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Set aside the cooked crepes on a warm plate.

Prepare the Filling:

In a small bowl, combine the grated Havarti cheese, chopped dill, spring onions, and black pepper.

In a separate pan, lightly sauté the filling mixture in ghee just until the cheese begins to melt and the flavors combine.

Assemble the Crepes:

Lay out the crepes and spoon the dill Havarti filling onto one half of each crepe.

Gently fold or roll the crepes to enclose the filling.

Serve:

Serve the crepes warm, garnished with additional fresh dill.

Garnish:

Consider adding a light drizzle of olive oil or a sprinkle of Himalayan pink salt for added flavor and a touch of elegance.