Add wheat berries to Kitchen Mill, and grind into flour. Add flour and remaining ingredients to FourSide jar. Secure lid and select "Batter."
Pour ¼ cup batter on hot skillet, lightly greased. Lift and tilt skillet to spread batter. Cook on medium heat until batter dulls; flip and cook on other side. Transfer from skillet to pan, cover, and place in warm oven while other crêpes cook.
Fill with scrambled eggs, onions, green pepper, and picante sauce.
To freeze, put waxed paper or plastic wrap between each 4–5 crêpes. Wrap securely in plastic wrap, or place in a plastic container. Use within 2 months.