Put milk in a heat proof glass bowl or a sauce pan and sprinkle gelatin over the top. Allow gelatin to bloom for a few minutes and then warm the mixture up. I use a pyrex in my toaster oven (350 for 5-8 minutes), but you can warm it on the stove as well. You want the gelatin to fully dissolve.

Melt 2 T grass-fed butter. I do this in my toaster oven as well. I do it at the same time as a milk but in a separate heat-proof cup. About 3 minutes if softened, and 5 minutes if cold.

In another bowl, combine the starter, eggs, vanilla, and salt.

Heat a crepe pan or skillet over medium heat (I don't use my power burner for this. I use the next largest burner).

Add a small amount of butter to grease the pan if you are not using a seasoned crepe pan.

Ladle out about 2 - 3 ounces on to the center of the pan, pick up the pan and tilt and turn it so that batter spreads in a circular motion.

Cook for about 1-2 minutes. The edges will come away from the pan slightly when it is ready to flip.

Flip and cook for one minute.

Move to a plate and repeat with remaining batter. Give the batter a good stir with the ladle each time before scooping as GF flours tend to separate from liquid. If you are not using a seasoned crepe pan, you will need to add a small amount of butter each time so that your crepes don't stick.

Top crepes with berries, berry sauce, whipped cream, maple butter, or butter and syrup.