Crepes are an amazing kind of pancake that is fast to cook up. They’re a family favorite of ours!
Spelt contains less gluten than modern wheat, which has it’s pros and cons. Some people tolerate grains like spelt better than your typical run-of-the-mill (get it? 😉) wheat. However, gluten is what stops your crepes from tearing. So letting your crepes sit in the fridge is very important.
Many of these steps can be skipped if you are using a blender. Blend all ingredients until smooth.
This recipe takes practice. Do not be discouraged if your first attempts don’t turn out as planned.
Lemon Poppy Seed Crepes with Spelt Flour
- 2 Medium bowls
- Whisk or blender
- Measuring equipment
- 1 3/4 cup milk
- 1 1/2 cup flour
- 4 eggs
- 3 tbsp butter (softened or melted)
- 4 tsp poppy seeds
- 3 tsp sugar
- 1 tsp lemon flavoring
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Mix all dry ingredients in one bowl.
- In a separate bowl, beat eggs thoroughly.
- Stir all other wet ingredients together.
- Add all ingredients together.
- Whisk until smooth.
- Let batch sit in fridge covered for one hour.
- Heat pan between medium or medium-low.
- Spread ½ tsp butter around the pan.
- Pour 1/4-1/6 of a cup into the hot pan.
- Pick the pan up and spread the batter all around the pan.
- Flip carefully once crepe is bubbling all around and the edges have browned slightly.
- Wait about thirty to sixty seconds, then remove crepe from pan.
- Cool slightly before serving.