Spelt flour crepes are easy to make, with a perfect thin, light and supple texture and a mild, nutty flavor. The use of spelt flour also makes these crepes easier to digest than their classic wheat version and more suitable for people with gluten sensitivity.
- 2 large eggs
- 2 Tablespoons sugar
- 2 Tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract (optional)
- 1 Tablespoon rum
- 1 cup + 1 Tablespoon (125g) spelt flour
- 1 pinch of salt
- 1 cup + 1 Tablespoon (25cl) milk
- In a mixing bowl, whisk together eggs and sugar. Keep whisking and slowly add slightly cooled melted butter, vanilla, and rum.
- Add the spelt flour with salt, and slowly pour in the milk, little at a time, while still whisking to avoid lumps to form. The batter must be thin and smooth in texture.
- Cover with a cloth and let sit at room temperature for about 2 hours.
- Heat vegetable oil in a 9-inch crepes pan placed over medium heat or coat the pan with cooking spray. Once hot, pour about 1/4 cup of crepes batter to the prepared pan and twirl the pan so that the batter covers the bottom of the pan in a thin layer. Cook for about 1 minute, flip it over and cook for 30 seconds on the second side.
- Stack the crepes on a plate as you go, and cover with foil or a plate tuned upside down to keep them warm. Repeat the same process for the remaining crepes, coating the pan with more oil or cooking spray if needed. Serve warm or at room temperature.
Keywords: Spelt flour crepes