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
Ancient Grain Lemon Breakfast
- 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.