“We all love, love crepes but we recently discovered our dd does better when not eating traditional wheat. These crepes are beyond delicious!”
READY IN:
20mins
SERVES:
6
YIELD:
12 crepes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the spelt flour, baking soda, salt, sugar, eggs, buttermilk, water, and oil to form a very smooth and thin batter. Or place in a blender and mix until smooth. Best if you can do this the night before - otherwise you can let it sit for 30minutes before baking (although they are still yummy if you cant wait).
  2. Over medium heat, heat an 8-inch frying pan or a few minutes. Add the 1/2 teaspoon of butter or coat with cooking spray. You will only need to do this at the start.
  3. Using a dry measuring cup, add a scant 1/4 cup of prepared crepe batter to the frying pan (you may need up to 1/3 cup if using a larger pan). Twirl the pan so that the batter covers the bottom of the pan in a thin layer. The first couple of crepes are often a write-off (or snack for the chef).
  4. The crepe will be ready to flip when it appears slightly dry on top and golden on the bottom (approximately 1 1/2 to 2 minutes). To flip, I usually run a knife around the edge and then use my thumb and forefinger to flip it or slip a rubber spatula beneath. The crepes will only require about 30 seconds of cooking on the other side.
  5. Stack the crepes on a plate as you go. You can keep them warm in a 200 degree F. oven or they are great served at room temperature.
  6. They are yummy filled with nutella, peanut butter & bananas, plain & sprinkled with powdered sugar or our fave - filled with sautéed cinnamon apples & plain, non-fat greek yogurt.

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