Sprouted Grain Crepes

crepe-turned-over

For a long time, I struggled to find a decent, whole-grain crepe recipe.   Usually, whole grain flour would cause the crepe to fall apart or to have a mealy texture unbecoming of a good crepe.   Using sprouted spelt flour as in this recipe – or even sprouted soft white wheat – eliminates those drawbacks and provides a boost of fiber and micronutrients to the dish.   We serve these with fruit we preserved over the summer and a cultured dairy food like kefir, yogurt or viili.   As a   tasty alternative to sweet crepes, serve them with lox, steamed asparagus and hollandaise sauceSprouted grain is rich in nutrients and enjoys an increased level of vitamins than its non-sprouted counterparts.

sprouted grain crepes

By Jenny Published: January 18, 2009

  • Yield: 14 – 15 crepes

For a long time, I struggled to find a decent, whole-grain crepe recipe.   Usually, whole grain flour would cause the crepe to …

Ingredients

  • 2 Eggs from Pastured Hens
  • 1 ¼ Cup Whole Milk from Grass-fed Cows
  • 1 Cup Organic Sprouted Spelt our Sprouted White Wheat Flour
  • Pinch Salt
  • Butter or Coconut Oil as Needed

Instructions

  1. Mix all ingredients except butter or coconut oil together until thoroughly blended. Eliminate all lumps of flour.
  2. Set the batter aside for 1 to 2 hours. This gives you the opportunity to prep other dishes you might serve.
  3. Heat a tablespoon or so of butter or coconut oil in a skillet or crepe pan over medium heat until melted.
  4. Pour 2 to 3 tablespoons of batter into the heated pan and swirl the batter around the pan quickly so as to distribute the batter thinly.
  5. Cook the crepe for 30 to 45 seconds or until small bubbles begin to appear in the batter, flip the crepe and cook the other side for 30 seconds.
  6. Remove from the pan to a warm plate.
  7. Continue this process until all your batter has been exhausted and adding butter or coconut oil to the pan as needed. Don’t worry if you lose a few of those first crepes while you perfect your technique.

Don’t Miss a Thing!

Inspired Real Food Recipes
Delivered to Your Inbox

What people are saying

  1. Josefina says

    Does a skillet work as nicely as a crepe pan will? I watched Alton Brown’s crepe episode and he said that such a pan is absolutely necessary for a good crepe. So.. I have not yet dared try making them at home. I have such fond memories of eating strawberry filled crepes in Quebec City:).

  2. Jenny says

    A crepe pan is the best choice, but I wouldn’t go so far as to say it’s absolutely necessary. I have a very small living space (750 sf) so limiting excess stuff is key. The skillet works perfectly for our needs.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>