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In a blender: Combine the ingredients in a blender in the order listed (eggs, milk, flours, salt, ghee). Blend 20-30 seconds on medium-low until well-combined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.
In a bowl: Sift together the flours and salt. Add the eggs, ghee, and 1/4 cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk.
Pour the batter into a 2-cup measuring cup and stick a spoon in there to stir the batter frequently since the flour likes to sink to the bottom. To cook the crepes, you'll want the following: a ¼ cup measuring cup set on a small plate to catch drips, a small metal spatula, a plate to stack the finished crepes on, some ghee for the pan, paper towel for wiping the pan.
Heat an 8-inch crepe pan or skillet over medium heat until very hot but not smoking, 2-3 minutes. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent sticking, but not so much that the batter slips and slides all over the place when you swirl it around the pan.
Give the batter a stir and pour a scant ¼ cup into the measuring cup.
When the pan is hot, grasp it in your left hand (if right-handed) and pour ¼ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan. If there are any holes, fill them in with a few drops of batter. It will take a few tries to get the hang of this, so don't worry if the first few crepes aren't camera-ready!
Place the pan back on the heat and cook the crepe on the first side until the edges are golden and the top is fairly dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints flipping crepes like I have.)
Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more. Flip the crepe onto a large plate, ugly side up.
At this point, you can adjust your batter if needed. If it's too thin, add another tablespoon or two of almond flour. Too thick, thin with a tablespoon or two of milk.
As you work, adjust the heat under the pan as needed. You want enough heat to give the crepes a lacy look and golden hue, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan. If your crepes are pale and thin, turn up the heat. If the pan starts smoking, lower the heat.
Cook the remaining crepes, repeating the ghee-spreading, batter-shuffling, finger-burning process. Stack the crepes as you go. They'll be brittle at first, but stacking helps them steam and soften as they sit.
When all your crepes have cooked, reheat each crepe in a hot pan until warmed through. You can put fillings inside them and fold them up into quarters. Or fold the plain crepes into quarters, place on place, and top with the fixings of your choice. The "tortilla hack" that went viral on social media also works for crepes!
If you don't want to cook all your crepes, at once, you can store the batter for up to 3 days in the fridge for freshly cooked crepes when you want them. Cooked crepes also keep well, tightly wrapped and refrigerated, for up to 3 days.