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.
