1. Start with the melted butter in a medium sized bowl.
2. Add eggs, one at a time, and whisk vigorously after each addition.
3. Add almond milk and whisk.
4. Mix dry ingredients together, and slowly add to wet ingredients while whisking.
5. Heat grass fed butter or ghee in a crepe skillet or large saucepan on low-medium heat. Add crepe batter to the pan 1/2 c at a time. Pick up the pan and swirl it around to make the crepe as thin as possible.
6. Cook for 3-4 minutes, then flip and cook another minute.
7. Enjoy with sweet or savory fillings, or use these as tortillas!

For the Raspberry Compote:

1. Heat the raspberries on medium-high heat in a small saucepan until the berries have started cooking and lost their shape. They should look like jam.
2. Add the honey and stir until combined.
3. Sprinkle on the tapioca starch or arrowroot powder and whisk vigorously… if you don’t get it combined super quickly, the starch/powder will form clumps.
4. Remove from heat and serve immediately inside the crepes! Yum!