Breakfast, breakfast, breakfast! I can’t stress enough how much I love it. I love pancakes and crepes just as much. And all the jams and chocolate and sauces that go with them.
Again, since I avoid wheat all together, I decided to find a recipe for crepes, made of spelt flour. And they turned out amazing.
Ingredients (serves 5):
1-⅓ cup Spelt Flour
2 whole Eggs
1-¼ cup Milk
½ cups Water
2 Tablespoons Melted Butter
1 teaspoon Honey
1 pinch Salt
1. In a large bowl combine all of the ingredients with a wire whisk and let the mixture stand for 5 minutes.
2. Heat a large (8-inch or so) non-stick pan to slightly warmer than medium heat. Pour 1/4 cup of batter into the pan, quickly tilting the pan in a circular motion to spread the batter as thinly as possible.
3. When the bottom of the crepe is golden and the edges begin to pull away from pan, flip to cook the other side for an additional minute.
4. When done remove the cooked crepe from the pan. The crepes keep nicely stacked together on a plate, steaming and staying pliable as they sit. Repeat with the rest of the batter.