Spelt Crepes
For even more delicious crêpes!
Preparation
20 minutes
Cooking
20 minutes
Yield
4
Key ingredient(s) in this recipe
Good to know
Garnish with fresh or frozen fruit.
To change things up, replace the maple syrup with honey butter: Melt 80 g (6 tbsp) unsalted butter, softened in the microwave. Add 45 ml (3 tbsp) honey and whip until creamy, and you're done! Liquid honey can also be used instead of maple syrup!
For variety, use nut butter or a fresh cheese (e.g. cottage, ricotta, or cream cheese).
Source: Amélie Parenteau, Équiterre nutritionist
- 225 g (1½ cups) whole-grain (or white) spelt flour
- 5 ml (1 tsp) baking powder
- 45 ml (3 tbsp) sugar
- 250 ml (1 cup) milk
- 15 ml (1 tbsp) vinegar
- 2 eggs
- 30 ml (2 tbsp) canola oil, plus small amount for cooking
- 1In a large bowl, combine flour and baking powder. Add sugar and mix thoroughly.
- 2In a separate bowl, add vinegar to milk. Let stand 10 minutes.
- 3Combine vinegar milk and eggs. Pour this mixture into the dry ingredients and mix until smooth. Add canola oil and mix.
- 4Heat a large non-stick frying pan over medium heat. Add a small amount of canola oil to the pan. Pour in about 60 ml (¼ cup) batter for each crepe.
Cook for about 2 minutes, or until bubbles form on the surface. Flip and cook 1 minute more. Repeat with remaining batter, adding canola oil as needed. - 5Set aside on a plate and cover to keep warm! Serve immediately.
