Mise en place, a technique of preparing everything a head of time, helps make quick work of crepes. For Elana's crepes, it's simply eggs, coconut flour, coconut oil and water. That's great for a savory filling, maybe adding some coconut sugar would be nice for sweeter crepes.
Crepes cook quickly, maybe in 3 or 4 minutes and are delicate. I don't like to flip them because I lose so many to tearing, so I keep my batter on the thinner side.
My personal favorite filling is spinach, ham and mushrooms - I lean towards the savory over the sweet. I made crepes for breakfast this morning (yep, they're an all day snack) and realized that mushrooms need to be a staple item in my house!
What is your favorite filling?
Disclaimer: I received the pan at the IFBC conference and this post is one of three that I had to write as a blogger attending IFBC.