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.
sprouted grain crepes
Servings: 14 – 15 crepes
Print Recipe
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
- 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.
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
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.
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:).