Description
A healthy take on a French classic. Whether you make them sweet or savory, these are hearty and supple, lemon-scented spelt crepes.
Ingredients
- FOR THE CREPES:
- 1-⅓ cup Spelt Flour
- 2 whole Eggs
- 1-¼ cup Milk (almond Or Dairy)
- ½ cups Water
- 2 Tablespoons Melted Butter Or Coconut Oil
- 1 teaspoon Honey
- 1 pinch Salt
- 1 whole Lemon, Zested
- FOR THE FILLING:
- 2 cups Fresh Or Frozen Blueberries
- ¼ cups Maple Syrup
- 1 Tablespoon Fresh Squeezed Lemon Juice
Preparation
In a large bowl combine all of the ingredients with a wire whisk and let the mixture stand for 5 minutes.
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.
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.
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.
In a small sauce pan warm blueberries, maple syrup and lemon juice over low heat until berries are softened and sauce is thickened. Serve inside your rolled or folded crepes.
