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–+ servings
Spelt crepes filled with nutella on black plates.
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4.75 from 4 votes

Spelt Crepes

Spelt crepes are a whole-grain take on classic crepes. The nutty flavor is delicious and pairs wiht so many different fillings.
Prep Time10 minutes
Cook Time10 minutes
Resting time1 hour
Total Time1 hour 20 minutes
Course: Breakfast
Cuisine: French
Keyword: crepe, spelt
Servings: 8
Author: Amy Sandidge

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.