Method: Add all ingredients to a blender and blend. Refrigerate for 2 hours or overnight.
Heat to medium-high. Add ghee (which has a higher smoke point) to the pan and distribute evenly with a pastry brush. Ladle 1/4 cup batter into the pan. Pour the batter into the center of the pan and swirl the pan to thinly coat the bottom.
Use a small spatula to loosen the edges. The first side cooks for approximately two minutes, or until slightly brown Flip and cook on the second side for approximately 1 minute Cool. Store in refrigerator or freezer with parchment between each crepe.
Fresh fruit, dust with powdered sugar
Butter and Cinnamon sugar
Cream cheese, whipped cream and sugar
Chocolate cream filling
Baked apples, and brown sugar
Pumkin cream filling