Sep 27, 2013

Any-time crepes w/whole spelt

Before, we just had crepes Sunday morning. Lately things have changed. I make crepes anytime I feel like. Anytime I'm out of ideas what to make, eat, want or be. Like today.

Recipe adapted from Julia Child
time: 30 min preparation + 2 hrs inactive

  • 1 cups (240 ml) almond milk
  • 1 cup (240 ml) ice water
  • 4 eggs
  • 3 Tablespoons (45 ml) oil, olive or any other
  • 1/2 teaspoon (4 g) salt
  • 1/2 cup (75 g) white flour
  • 1 cup (120 g) whole spelt flour

  1. Place milk, eggs, oil and salt in the blender. Blend for 1 minute on high speed. Add flours. Blend for another minute. Sit it in the fridge for 2 hours (at least 30 minutes). 
  2. Heat up a pan on medium/high, smear it a bit with butter. Pour batter onto the pan moving it around to spread it liquid evenly. After about 20-30 seconds when you see a slight browning of the crepe on the pan side, flip it on the other side. Cook it for another 20-30 seconds and serve.

  • adding oil is faster and cleaner than adding melted butter
  • adding almond milk didn't change the taste
  • adding just whole grain flour make the crepes a bit dry and hard
  • shake batter in the blander during cooking to prevent dense liquid on the bottom
  • when the batter gets too thick, I add water
  • when I get too much batter on the pan, I pour the excess back to the blender
  • I use three pans and stock the crepes in a glass dish covered with aluminum foil

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