Spelt flour crepes, do we have any fans out there?
I love making crepes, especially for breakfast. And since I discovered spelt flour crepes, I haven’t wanted anything else.
I usually use whole spelt and find it much healthier and less processed than regular white flour.
Well, for me eating crepes for breakfast is almost a sin. Whether with fruit, yogurt, peanut butter, or with honey. It’s one of those things I really like!
I usually leave them prepared the day before, or I make the batter and leave it to rest in the fridge to make them the next morning.
And I like to make them very thin so that they melt easily and I don’t stuff myself.
In fact, when I make them very thin they even get a little crispy, especially at the edges, and I LOVE it!
I confess that one of my favorite ways to eat these crepes is with some lemon drops, maple syrup, and red fruits. But today I bring you another very good suggestion!
I think this recipe is quite nutritious because it takes great ingredients and leaves me satiated for quite some time.
I usually eat 2 or 3 spelt flour crepes in the morning.
It should be noted that I don’t usually put sugar/sweetener in the crepes batter, I always prefer to sweeten to taste, on the spot. Not least because I also like to eat savory crepes and this way I can always choose whether I want it one way or another.
From time to time I like to eat spelt flour crepes with cheese or smoked salmon. Sometimes I also put spinach and tomato. Uuh, is so good!
Besides being great for breakfast and of course as a snack, they are also very good as the main meal: for lunch or dinner.
They go great with shredded chicken, tomatoes, and spinach for example. Or with guacamole and hard-boiled eggs! I’m already salivating with so much good stuff!
Basically, they are super versatile. Just use your imagination and you can make a great meal.
Let’s check the step-by-step?
SPELT FLOUR CREPES RECIPE (APPROX. 10 UNITS):
- 1 cup spelt flour
- 1 ½ cup cow milk (or other of your choice)
- ½ cup water
- Salt to taste
- Coconut oil to taste
- 2 eggs
- 1 tbsp (full) plain Greek yogurt (per crepe)
- 1 handful of strawberries
- Chocolate and coconut granola from Crumbs Granola Sem Cereais
- Zest from 1 lime
- Start by adding the flour and salt to a bowl and mix well.
- Next, slowly add the milk (of your choice) and stir.
- Add the water and stir again to break up any lumps (or at least the larger ones).
- Add the eggs, one by one, and fold them well into the previous mixture.
- Now add the coconut oil. Mix together and let it rest for 1 or 2 minutes.
- While the batter is resting, place a frying pan over medium heat.
- Using a soup ladle, pour the batter into the pan (1 ladle should be enough).
- Let it cook for 1 or 2 minutes or until it comes loose from the bottom of the pan.
- Turn the crepe with the help of a spatula and cook for another 1 min.
- Put the crepe aside.
- Repeat the process until you run out of batter.
- Fold the crepe into a triangle shape (or just in half) and place a spoonful of Greek yogurt on each crepe.
- Scrape the zest of a lime over the yogurt and add a few strawberries, cut into pieces.
- Sprinkle with some chocolate and coconut granola.
Suggestion: You can use olive oil instead of coconut oil.
The water is not strictly necessary. I use it to make the crepes thinner, so if you don’t want to use it, the end result is not compromised.
Use the fruits you like the most or that you have at home.
Or use the toppings you like the most! The ones in the recipe are just a suggestion, so use your imagination and create your own combinations. Don’t be afraid to take chances, because if you don’t take chances, you don’t take a risk! ahah
I didn’t mention it above, but I also love to eat these crepes with peanut butter! Especially when I have homemade peanut butter at home, which I make. It turns out wonderful!