To make the crepes, mix together the batter the night before you plan to make them. In the bowl of a stand mixer, combine the first three ingredients. Slowly add the milk and ghee until combined.
Refrigerate the batter overnight.
In the morning, stir the batter and heat a bit of ghee in your crepe pan over medium heat. Pour enough batter into the pan to make a thin crepe, swirling the pan around to cover evenly. When the bottom is beginning to brown (after about 2 minutes), carefully flip the crepe and cook the other side for about 10 seconds. If it’s difficult to flip, you may need to cook it a little longer. Once both sides are lightly browned, carefully remove the crepe from the pan and continue with the rest of the batter. This makes about 12 crepes.
Prepare the spinach, strawberries, and scallions, and stir them together in a large bowl.
Mix the remaining 5 ingredients in a small bowl, and add the dressing to the large bowl.
Stir well to coat the spinach and strawberries with the dressing.
Distribute the filling among the crepes and serve immediately.
Crepe batter recipe adapted from the Gluten-Free Gourmet