Step 1

Make the crepes: Add the eggs, salt, sugar, vanilla, flour, Lala® Crema, and water to a blender and blend on high speed for 1 minute, or until smooth. Let the batter rest for 10 minutes before using.

Step 2

Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour ⅓ cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1–2 minutes, until the batter looks dry on top and the bottom is golden brown. Flip and cook until golden brown on the other side, 1–2 minutes more. Transfer the crepe to a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.

Step 3

Dulce de Leche: Spread each crepe with 1 tablespoon of dulce de leche, then sprinkle with ¼ teaspoon flaky salt. Fold the crepes in half, then in half again to make triangular shapes.

Step 4

Drizzle each crepe with the remaining dulce de leche and top each with 1 tablespoon chopped pecans and a sprinkle of the remaining flaky salt. Enjoy!

Step 5

Spicy Cinnamon Chocolate: In a small bowl, stir the cayenne into the melted chocolate until combined.

Step 6

Spread each crepe with 1 tablespoon of the chocolate, then sprinkle with ¼ teaspoon cinnamon. Fold the crepes in half, then in half again to make triangular shapes.

Step 7

Swipe a small smear of the remaining chocolate on the top of each crepe and top each with a sprinkle of the remaining cinnamon. Enjoy!

Step 8

Almond Butter & Apple: In a small bowl, mix together the almond butter and 3 tablespoons of maple syrup until smooth.

Step 9

Spread each crepe with 1 tablespoon of the almond butter mixture, then spread with 1 tablespoon applesauce. Fold the crepes in half, then in half again to make triangular shapes.

Step 10

Top each crepe with a few slices of apple, then drizzle with the remaining maple syrup. Enjoy!

Step 11

Berries & Crema: In a small bowl, mix together the Lala® Crema, powdered sugar, ½ teaspoon lemon zest, and the lemon juice until smooth.

Step 12

Spread each crepe with 1 tablespoon of crema mixture. Then, sprinkle with ¼ cup chopped berries. Fold the crepes in half, then in half again to make triangular shapes.

Step 13

Drizzle the crepes with the remaining crema mixture and sprinkle with remaining ½ teaspoon lemon zest. Garnish with more berries. Enjoy!