Spelt Crêpes

spelt crêpes

My niece, Alicia, is getting married this month (August 2013) and we had a very fun bridal shower for her last weekend. I’m sure it was not nearly as fun as the bachelorette party her friends threw for her later that night that none of us “grown-ups” were invited to but that’s okay, we felt much better for it the next morning. Her sister, Sara, was here from Chicago and it was awesome to see her as it had been a ridiculous year and a half since I saw her last! It was so great to have (almost) all my nieces, sisters and daughters together and to get acquainted with the women in the family Alicia will be joining.

One of my favorite things about weddings is the coming together of families. It’s sort of a wonderful, if complicated, thing when you think about it. An opportunity for the expansion of love and support. It doesn’t always work out that way but the potential is usually there. My other favorite thing about weddings is cake but that shouldn’t really surprise anyone who knows me.

From left: Ella, Alicia (the bride), Nicole, Hailey, Abby and Sara
So, now that the shower is behind us, I can share this recipe for spelt crêpes. You see I couldn’t share it before because I use my new Scanpan saute pan to make them and if Alicia saw it it might cause suspicion because she’s the one who told me about them and, of course, I got her one too. She loves crêpes so maybe she’ll make these in her new pan. I might even give her some homemade jam.

These make me think of my mom because she used to make me thin pancakes rolled up with jam and sprinkled with powdered sugar. She would never have called them crêpes, I think she called them French pancakes which, of course, is the same thing. She certainly never used spelt flour. I like it because it’s less processed than most wheat flour, is a good source of fiber and because I really like the flavor. It’s sort of tastes nutty and malty and really works well in pancake and waffle batters. It soaks up wet ingredients much faster than wheat flour so keep that in mind if you are using it as a substitute in another recipe and increase the wet ingredients slightly.

You will want to have a really good nonstick, 8 inch saute pan to make these. I am loving my new Scanpan but any good nonstick should work, just make sure it’s not starting to show scratches and wear because that can be bad news.

Spelt Crêpes
(makes 8 – 10 crêpes)

3 eggs
3/4 cup milk (cow, soy, almond or coconut)
1 TB vanilla extract
1/4 water
1 cup spelt flour, scant (that means just slightly shy of a cup, at least make sure it’s not heaping)
1 TB baking powder
1/2 tsp salt
2 TB powdered sugar

1/2 cup butter, melted and clarified or coconut oil

jam
syrup
powdered sugar
In large mixing bowl, combine dry ingredients and whisk together.
spelt crêpes
In another bowl, beat eggs and add milk, vanilla and water and whisk together until frothy. Yes, that IS a lot of vanilla, isn’t it wonderful?
spelt crêpes
spelt crêpes
Make a well in the middle of the dry ingredients.
Pour in the wet ingredients and mix gently until just combined. Do not over-mix. Let batter rest while you get your pan ready.
Preheat pan on medium-high heat until hot enough to sizzle a drop of water. Add about 2 tsp of butter or coconut oil to melt in pan, make sure you spread it so the whole pan is covered.
Pour in 1/4 cup batter. After about 20 seconds, gently tip and swirl the pan so the batter covers the whole bottom of the pan and the crepe thins out a bit.
When the batter bubbles (this won’t take long so pay attention), flip the crepe with a rubber spatula or by using your cool “it’s all in the wrist” move that requires no spatula (it doesn’t always work for me either but I always try!)
It should be a beautiful golden brown, allow it to cook another 20 – 30 seconds then transfer on to a plate. Repeat with remaining batter. Stack the crêpes as you go or serve them immediately to hungry, excited children or adults.
Before serving, spread with your favorite jam (that’s homemade marionberry you’re looking at), or whatever spread you like (Nutella comes to mind as an option) and roll or fold it up.
Sprinkle with powdered sugar to make it all pretty.
Bon appetit, you may eat!… as my children like to say.

“The ritual of marriage is not simply a social event; it is a crossing of threads in the fabric of fate. Many strands bring the couple and their families together and spin their lives into a fabric that is woven on their children.”
Neil Simon