We loved filling these with chocolate, bananas and cinnamon, lemon and sugar, cream and berries or homemade jams. If you’re wondering, dessert and breakfast were pretty much the same thing at our house. You can bet we never complained. It always started our weekends right. This weekend, create the French way in your life. Whether breakfast or dessert… bon appetite!
Sans Sucré Française Crêpe
1 Large Egg
1 cup Milk, of choice
1 Tablespoon Coconut Oil
1 Tablespoon Honey
1/2 teaspoon Vanilla Extract
3/4 teaspoon Pink Salt or Sea Salt
1 Cup White Spelt Flour
In a medium-sized bowl, beat eggs and milk together. Add rest of wet ingredients and whisk well. Add the flour and whisk vigorously until batter is smooth. On a heated nonstick fry pan, pour batter into pan, rotating pan to create a thin crepe. Let cook until you start to see bubbles forming on the crepe and edges are cooked and lifted from the pan. When you see this, flip your crepe and cook the other side. Crepes should be a light yellow to a golden color. Fill with desired toppings and roll together.
Serves 7-8 crepes.
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n82 says
I have never used spelt flour before? Would regular white of white wheat flour work?
Annie says
Yes, either flours would work fine! White wheat flour would result in a slightly heavier crepe, so you may need to add a little more milk to compensate. But we have made crepes with both and they are great with either. Thanks!