Mixing/fermenting: In a 2 quart bowl; mix together sourdough starter, flour, and almond milk. Allow the batter to ferment for 7 hours or place into the fridge for 24 hours.

Mixing in additional ingredients: Add egg whites, egg, Gentle Sweet, salt , and baking soda to the fermented batter. Blend smooth with a hand blender. Additional milk may be needed if you batter is too thick.

Frying: Heat a skillet over medium high heat. Using a 1/4 cup measuring cup, pour batter into the frying pan, spreading it thin with the back of a spoon. When the top appears almost cooked, flip and fry on the other side for 30 seconds. Remove crepe and repeat with remaining batter. 12 crepes

Filling: You can use any kind of filling in these crepes. I filled the ones pictured with sweetened non-fat Greek Yogurt, bananas, and berries.