What is better than a classic crepe? How about a crepe made with whole-grain flour? These Spelt Crepes- Simple-To-Make are just that. They are surprisingly simple to make and so delicious.
What Makes This Recipe Work?
For one thing, crepes are the perfect food to sub in whole grain flours. The nutty texture in the thin, delicious crepes is just perfect.
The spelt flour also makes them a healthier option for breakfast, brunch, or even dinner. Rather than an overprocessed refined flour, use whole grain for health benefits.
If you have never made crepes before, you might be surprised at just how simple they can be! The batter can be made in about 5 minutes. Let it sit for about an hour, then start making them.
The crepes can be filled with a variety of fillings. If you want sweet crepes, there are so many delicious options. The same goes for savory. The possibilities really are endless.
Ingredients
- Spelt Flour- you can buy spelt flour ground in the store. Or if you are interested in grinding your own grains, you can do that as well. I use a Nutrimill grain mill, my personal favorite, and I buy my spelt berries from Azure Standard.
- Milk- I used 2%, but use your favorite.
- Eggs
- Vanilla
- Granulated Sugar- I used this in the batter, but you can leave it out if you are going refined-sugar free.
- Melted Butter
- Salt
How To Make
These are really simple to make, let me show you. Mix all the wet ingredients together. Then, add in the dry- the flour and the salt. Mix well until the batter is smooth.
Cover and let this rest for 1-2 hours. After it is rested, you might need to give it a quick stir in case things have separated a bit.
Then heat your pan over medium heat. I like to use my nonstick pan for this as it is the easiest to flip on.
Once it is heated, brush with butter. Fill ⅓ cup of batter, add it to the pan while you are gently swirling to spread the batter. I used a 10-inch pan and it filled the bottom of the pan.
Let the crepe cook for several minutes until it is bubbly, flip. Cook on the other side until it is golden brown as well.
Repeat the process with the remaining crepe batter. Then fill the crepes as you like!
Notes
- It is really important to let the batter rest for an hour or so before using. This gives the batter time to rest and also hydrates the spelt. It is so much better to work with.
- My batter always separates just a bit when it has the rest time. Give it a quick stir to incorporate it all back together again.
- Let's talk about fillings. My top 3 favorite fillings are, lemon curd with raspberries, Nutella (as shown in photos), and sweetened mascarpone.
- The possibilities are endless though. You can fill them with any assortment of fresh fruits, whipped cream, etc.
- For savory fillings, you can always use ham, turkey, different cheeses, sauteed veggies, etc. There are so many options!
- These crepes are best eaten right away. They aren't hard to make, a little time-consuming, yes, but not hard. I recommend making them when you are ready to serve.
- This batter can be made up to 12 hours in advance. As noted above, just make sure and give it a quick stir to mix it up.
FAQ
They aren't. The biggest difference is that pancakes have leaveners in them. Crepe batter is also much thinner, of course.
You do. Cook until it is golden brown on one side, then flip and cook the other side to a golden brown. The easiest way to do this is with a thin metal spatula.
I mean, some people would say you do, I don't think so. I used my nonstick frying pan and it worked great!
Other Spelt Recipes
Spelt Crepes
Ingredients
- 2 eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 2 tablespoons melted butter plus more for buttering the pan
- 1 cup milk
- 1 cup spelt flour
- dash salt
Instructions
- Combine all wet ingredients together and whisk well. Then add in your dry ingredients and again, whisk well. You want the batter to be smooth.
- Cover with saran wrap and let the batter sit for 1-2 hours. This will help relax the batter and hydrate the spelt flour.
- Heat your pan, I prefer nonstick for ease, over medium heat. Once it is heated, brush lightly with butter and pour in about ⅓ cup of batter. As soon as it is in the pan, swirl the pan to spread the batter out.
- Once it covers most of the bottom of the pan, let it cook until it is bubbly and golden brown. Gently flip and cook on the other side. Repeat with the remaining batter.
- That is it! Fill or top as you like and serve. Now, sit back and enjoy. You deserve it.
Notes
- It is really important to let the batter rest for an hour or so before using. This gives the batter time to rest and also hydrates the spelt. It is so much better to work with.
- My batter always separates just a bit when it has the rest time. Give it a quick stir to incorporate it all back together again.
- Let's talk about fillings. My top 3 favorite fillings are, lemon curd with raspberries, Nutella (as shown in photos), and sweetened mascarpone.
- The possibilities are endless though. You can fill them with any assortment of fresh fruits, whipped cream, etc.
- For savory fillings, you can always use ham, turkey, different cheeses, sauteed veggies, etc. There are so many options!
- These crepes are best eaten right away. They aren't hard to make, a little time-consuming, yes, but not hard. I recommend making them when you are ready to serve.
- This batter can be made up to 12 hours in advance. As noted above, just make sure and give it a quick stir to mix it up.
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