Total Time
20mins
Prep 5 mins
Cook 15 mins

We all love, love crepes but we recently discovered our dd does better when not eating traditional wheat. These crepes are beyond delicious!

Ingredients Nutrition

Directions

  1. In a large bowl, whisk the spelt flour, baking soda, salt, sugar, eggs, buttermilk, water, and oil to form a very smooth and thin batter. Or place in a blender and mix until smooth. Best if you can do this the night before - otherwise you can let it sit for 30minutes before baking (although they are still yummy if you cant wait).
  2. Over medium heat, heat an 8-inch frying pan or a few minutes. Add the 1/2 teaspoon of butter or coat with cooking spray. You will only need to do this at the start.
  3. Using a dry measuring cup, add a scant 1/4 cup of prepared crepe batter to the frying pan (you may need up to 1/3 cup if using a larger pan). Twirl the pan so that the batter covers the bottom of the pan in a thin layer. The first couple of crepes are often a write-off (or snack for the chef).
  4. The crepe will be ready to flip when it appears slightly dry on top and golden on the bottom (approximately 1 1/2 to 2 minutes). To flip, I usually run a knife around the edge and then use my thumb and forefinger to flip it or slip a rubber spatula beneath. The crepes will only require about 30 seconds of cooking on the other side.
  5. Stack the crepes on a plate as you go. You can keep them warm in a 200 degree F. oven or they are great served at room temperature.
  6. They are yummy filled with nutella, peanut butter & bananas, plain & sprinkled with powdered sugar or our fave - filled with sautéed cinnamon apples & plain, non-fat greek yogurt.