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 crepes:
• 2 cups - chopped strawberries
• 2 cups - chopped blueberries
• 2 cups - sliced bananas
• A bit of chocolate sauce

How to Make Berry Banana Crepes for Breakfast

• 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 on the side.