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    » Home » Recipes » Soaked and Sprouted Grain Recipes » Sprouted Spelt Crepes

    Sprouted Spelt Crepes

    Posted: Jan 18, 2009 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Sprouted Spelt Crepes with Cream #nourishedkitchen (1 of 1)

    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 sauce.  Sprouted grain is rich in nutrients and enjoys an increased level of vitamins than its non-sprouted counterparts.

    Rate this Recipe
    14 – 15 crepes

    sprouted grain crepes

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    Ingredients

    • 2 eggs
    • 1 ¼ Cup whole milk
    • 1 Cup Organic Sprouted Spelt our Sprouted White Wheat Flour
    • Pinch finely ground real salt
    • salted butter

    Instructions

    • Mix all ingredients except butter or coconut oil together until thoroughly blended. Eliminate all lumps of flour.
    • Set the batter aside for 1 to 2 hours. This gives you the opportunity to prep other dishes you might serve.
    • Heat a tablespoon or so of butter or coconut oil in a skillet or crepe pan over medium heat until melted.
    • 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.
    • 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.
    • Remove from the pan to a warm plate.
    • 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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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    Comments

    1. Jenny says

      February 22, 2009 at 10:39 am

      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.

      Reply
    2. Josefina says

      February 12, 2009 at 12:39 am

      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:).

      Reply

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