Crepes is an easy but still festive dish. The filling can be anything you have in the fridge. I often just fill them with chunky salsa, served with a side salad. Pictured is also homemade blackberry kombucha. (Blackberries and lettuce from Star Hollow Farm).

• 2 eggs
• 1 1/4 cup (3 dl) glutenfree flour
• 2 1/2 cups (6 dl) dairy free milk
• 1 pinch of salt
• 1 T vegan butter, melted
• grated cheese (optional)

Whisk the eggs with half of the milk. Mix in the flour and salt. Add the rest of the milk and the melted butter. Let the batter sit for at least 15 minutes.

Preheat the oven to 500F/250C

Heat a small frying pan (medium/low heat) and add a little vegan butter. Only needed for the first pancake. Pour a thin layer of the mix into the frying pan, and when it’s dry on the top, flip it around and fry it on the other side. Stack the pancakes on a plate.

Grease an oven proof dish 9×12″ (23x30cm), or put a parchment paper on a baking tray. Put a heaping table spoon of the filling of your choice on each pancake. Roll them up and put them with the joint facing down on the oven proof dish. Sprinkle with grated cheese. Bake the crepes for 10-15 minutes in the middle of the oven.