>> 2 cups flour
>> 2 1/4 cups chaga-turkeytail tea (cooled)
>> 3 eggs
>> 1/2 tsp salt
>> coconut oil
>> homemade jelly (optional)
>> wild or cultivated fruits
>> pure maple syrup
In a bowl whisk together the flour and salt. In another bowl, whisk the tea and eggs until the eggs are thoroughly mixed. Slowly add the wet mixture into the dry. Using an electic hand mixer, beat the mixture until bubbly and there are no lumps remaining. Clean off the edges as it mixes with a spatula. Let sit for 5 to 10 minutes.
Rub some coconut oil on a paper towel and grease the inside of an 8" nonstick skillet; then heat skillet.
Pour 1/4 cup batter onto the skillet. Quickly swirl the batter around to cover the surface.
Cook for about 1 minute, then using a silicon spatula, flip as soon as the bottom is set. (Don't wait too long to flip the crepes as they may have a rubbery texture.) Cook the other side for about 30 seconds until set. Transfer the cooked crepe to a large oven-friendly plate and place in the oven on the lowest temperature to keep warm.
Repeat the process with the remaining batter, making sure to grease the pan between each crepe. Keep placing the cooked crepes on the plate in the oven.
When ready to serve, place about a teaspoon or two of jelly on each crepe (this is optional). Add fruits of your choice (see note below). Roll them so that only one end is open. Place a toothpick to keep it from opening. Drizzle with maple syrup and enjoy!
Note: In this recipe I used last year's foraged berries from my freezer. Autumn olive berries, sea buckthorn berries, and wild blueberries are what I used. I removed some from the freezer 1 hour before using.
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Recipe Category: Main Dishes
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