Delicious, Healthy and Fun!
These crepes are delicious, simple and fun to make, (even with kids). I use sprouted spelt flour in this recipe.
Spelt flour contains some gluten (a plant protein), though less than wheat flour. The sprouting process allows for a partial breakdown of the gluten (and other anti nutrients found on the external coating of the bran) which accomplishes a “pre-digestion” effect.
This allows us to easily absorb and assimilate all of the healthy nutrients in the spelt, without causing irritation to our digestive tract. Overeating gluten, and grains that have not been soaked, sprouted or fermented puts undue stress on our single-chambered stomach and digestive system.
Beware of commercial grains and pre-made cereals, pastas and bread – unless they’re sprouted or fermented, you’re not getting the full benefit of the complex carbohydrates you’re taking in – not to mention the refining process most grains undergo strips them of much of their fiber and natural nutrients, causing our blood sugar to spike when we consume them.
Look for sprouted spelt flour, sprouted grain bread, fermented plant products and soak your grains overnight (i.e. overnight oatmeal) to put this information to practice.
*wheat free, dairy free
Yield: 4-6 crepes (depending on your pan size)
You will need: mixing bowl, whisk (or fork), measuring cup, skillet, cooking oil spray, spatula Kitchen essentials Crepe pan, fun shaped pans
For the Crepe:
1 cup almond milk
1 cup sprouted spelt flour
For the Filling:
1 cup of strawberries, cut up
Honey or syrup
Other fillings that are delicious: bananas, blueberries, raspberries, mixed berries, yogurt (if you’re not dairy-free), walnuts…use your imagination!
1. Mix egg and milk together and beat until well mixed and foamy.
2. Add spelt flour and stir until well mixed.
3. Heat a skillet and spray it with some cooking spray.
4. Pour about a 1/4 cup of batter into the center of the skillet. Tip the skillet in different directions until the batter has evenly coated the pan’s surface. It will be very thin.
5. Cook the crepe until small bubbles form on its surface (it’s thin so it will be very fast – a minute or less).
6. Flip the crepe with a spatula and cook it for about 30 seconds on its other side.
7. Plate and top with your favorite filling, right down the center. Roll up and drizzle with honey. Delicious!
**This is an easy recipe to double or triple. If you’re making a lot, you can turn your oven on low and stack the crepes on a cookie sheet to keep them warm while you cook them.