How To Make Buckwheat and Spelt Crêpes
Try something new for this classic French breakfast of crepes! Enjoy a textured plate of crepes, and make it either sweet or savory to start your day.
Serves:
Ingredients
- ½cupwhole spelt flour
- ¼cupbuckwheat flour
- 2tspsugaror up to 1 ½ tablespoons for sweeter crepes
- ¼tspsalt
- 7ozmilk
- 2large eggs
- 1tbspunsalted buttermelted, plus more for greasing the pan
Instructions
-
In a bowl, combine the buckwheat and spelt flour, sugar, and salt. Whisk to combine.
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Pour the milk into a liquid measuring cup then add the eggs and melted butter.
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Pour the liquid ingredients into the bowl and whisk until the batter is well blended. Scrape down the sides once during the mixing process.
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Heat a medium-sized pan over medium heat.
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Once the pan is hot, pour in a bit of melted butter.
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Ladle ¼ cup of batter into the pan.
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Quickly pick up the pan and swirl the batter around so it evenly covers the entire surface of the base.
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Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute.
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Loosen the edges and flip the crepe to cook on the other side using a large silicone spatula.
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Once the crepe is speckled and golden on both sides, slide it onto a plate.
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Repeat until all the batter has been used up.
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Fill crepes with desired fillings, serve, and enjoy!
Keep stacking the crepes on the plate to keep each crepe warm
Nutrition
- Calories:Â 1039.92kcal
- Fat:Â 11.38g
- Saturated Fat:Â 3.28g
- Trans Fat:Â 0.06g
- Monounsaturated Fat:Â 2.94g
- Polyunsaturated Fat:Â 3.67g
- Carbohydrates:Â 209.17g
- Fiber:Â 30.62g
- Sugar:Â 17.33g
- Protein:Â 42.86g
- Cholesterol:Â 52.80mg
- Sodium:Â 777.01mg
- Calcium:Â 132.09mg
- Potassium:Â 1418.11mg
- Iron:Â 12.83mg
- Vitamin A: 43.55µg
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