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lemon crepes spelt

Lemon Crepes with Spelt Flour

Ancient Grain Breakfast Pancake
Prep Time 1 hour 10 minutes
Course Breakfast
Cuisine American, French
Servings 15


  • 2 Medium bowls
  • Spoon
  • Spatula
  • Whisk or blender
  • Pan


  • 1 ¾ cup spelt flour
  • 1 ½ cup milk
  • 4 eggs
  • 3 tbsp melted butter
  • 3 tsp granulated sugar
  • 1 tsp lemon flavoring (Frontier brand)
  • ½ tsp vanilla extract
  • ½ tsp salt


  • Mix all dry ingredients in one bowl.
  • In a separate bowl, beat eggs.
  • Stir all other wet ingredients together.
  • Whisk all ingredients together until smooth.
  • Refrigerate dough for one hour in fridge.
  • Heat pan between medium or medium-low.
  • Spread ½ tsp butter around the pan.
  • Pour about 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.
  • Let crepe cool slightly before serving.
Keyword ancient grain, crepes, lemon, spelt, vegetarian