Claiming crepes to be a “healthy” breakfast may be a tough sell to most people, but I believe that with quality ingredients and the right fillings, they really can be very nutritious! Before attempting to make these, I read a lot of recipes, and watched a few videos. I settled on the following recipe created by Jaques Pepin. 1/3 cup flour (Bob’s Red Mill whole wheat pastry flour), 1/2 cup milk (Family Farmstead A2 whole milk), pinch of pink Himalayan salt, 1 organic free range egg, 1 teaspoon sugar (organic cane sugar), 1 teaspoon of melted butter (Kates salted), 3 tablespoons of coconut milk (my own addition).
The Looseleaf Cookbook 