Spelt Crepes

Ultra-thin Spelt Crepe
Spelt flour has a deep nutty flavour and produces these dark, golden pancakes. These can be enjoyed with either a savoury or sweet filling. Crepes are another name for very thin, large pancakes with a golden colour and crispy edges. Traditionally, you fold them into a pocket and add the filling of your choice. Here, we have gone with classic lemon and sugar which works a treat (Although instead we used xylitol which is a granular, low GI natural sugar substitute (behaves and tastes just like caster sugar). Chestnuts, Chanterelle mushrooms and Tsuyu Seasoning would work really well here too.

Xylitol 1kg (Sussex Wholefoods)

Xylitol 1kg (Sussex Wholefoods)

A sprinkling of Xylitol

Organic Lemon Juice 200ml (Biona)

Organic Lemon Juice 200ml (Biona)

A tsp or two of Lemon Juice

Other Ingredients

2 Eggs
200ml Milk

Method

1) In a large bowl, sift the flour, then add the eggs and milk.
2) Take a small frying pan and heat on medium heat for a minute or two. Add a very small knob of butter (or drop of oil).
3) Spoon the batter into the pan. It will only take about 2 minutes to cook underneath.
4) Loosen with a spatula and flip the pancake over and cook the other side until golden.

Spelt Crepes