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.
More spelt flour recipes
- Spelt flour pound cake
- Spelt flour tortillas recipe
- Homemade spelt flour artisan pizza dough
- Nutty spelt flour pasta dough
- Spelt flour carrot cake muffin recipe
- Chewy spelt flour oatmeal raisin cookies
- Spelt flour sandwich bread
- Fluffy spelt flour pancakes
- Spelt berries porridge
- Fudgy spelt flour brownies
- Brown butter chocolate chip cookies with spelt flour
- Spelt flour pie crust
- Challah recipe made with spelt flour
- How to cook spelt
Ingredients
- Spelt Flour- you can buy spelt flour ground in the store. Or if you are interested in grinding your 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. Read this post for spelt for substitutions you can use.
- 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 simple to make, let me show you. Mix all the wet ingredients. 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, and 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, and 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 it. 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.
Other Spelt Recipes
Spelt Crepes
Spelt crepes are a whole-grain take on classic crepes. The nutty flavor is delicious and pairs wiht so many different fillings.
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.
Tried this recipe?Let us know how it was!
Did you make this recipe? Let me know!