Today is Sunday. That means it is time to prepare a delicious batch of homemade crepes. I use my mother’s recipe for French crepes but with a few changes. Instead of white flour, I use spelt flour (since I am wheat intollerant). People who are celiacs, however, can not digest spelt and other types of flours need to be utilized. Instead of using milk, I substitute unsweetened almond milk. I lightly fry them in a tiny bit of canola or coconut oil instead of butter. As an extra bonus, I have been experimenting by making a homemade “berry coulis” to drizzle over the top of the rolled crepes. After having just gone blueberry picking, I had access to wild Maine blueberries. Mmm!
