For the Basic Crêpes:
1 cups flour
1/4 teaspoon salt
1 tablespoon Madhava Natural Sweeteners Organic Coconut Sugar
1 1/2 cups whole milk
3 tablespoons butter, melted
For the Honey Butter Topping:
Butter softened to room temperature, to taste
Garnish: powdered sugar, berries
For the Honey Butter Crêpes:
1. Combine all crêpe ingredients in a blender, and puree until mixture is smooth, about 30 seconds. Let sit for at least 15 minutes, or refrigerate overnight, to allow the mixture to thicken.
2. Heat a medium skillet over medium heat and lightly coat with butter. Pour 1/3 cup of batter onto the warm skillet and swirl the pan to create a thin layer that completely covers the bottom of the pan. Cook until the underside of the crêpe is golden brown, about 2-3 minutes.
3. Use a rubber spatula to loosen the edge of the crêpe, and quickly flip. Cook for 1 minute more, then carefully slide the crepe out of the pan. Repeat with remaining batter.
Filling the crêpes:
1. Spread room temperature butter onto half of the crêpe, then fold over. Fold over again to make a triangle. Drizzle with organic honey, top with berries and lightly dust with powdered sugar. Enjoy warm.