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
- 2 eggs
- 1 ¼ Cup whole milk
- 1 Cup Organic Sprouted Spelt our Sprouted White Wheat Flour
- Pinch finely ground real salt
- 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.