Classic French Crepes
These thin pancakes, made with whole grain spelt flour, are extremely versatile and delicious. Enjoy them plain or fill them with sweet or savory ingredients to enjoy at any meal, dessert, or snack.
Serves: 4Hands-on: 10 minutesTotal: 10 minutesDifficulty: Medium
- 1 large egg
- 1 cup whole milk
- 1 Tbsp. coconut oil
- 1⁄2 tsp. vanilla extract
- 1⁄2 tsp. sea salt
- 1 cup white spelt flour
- 1⁄4 cup confectioners’ sugar
- 4 lemon slices
- In a medium bowl, whisk egg and milk together well. Add remaining ingredients and whisk until smooth.
- Heat a nonstick crepe pan or frying pan over medium heat. Spray with cooking spray and pour just enough batter onto the pan to coat the bottom with a thin layer as you quickly lift it and rotate it.
- The crepe is ready to be flipped when tiny bubbles form on the top and the edges begin to brown and lift. Carefully flip the crepe with a spatula and cook the second side. Remove from heat. Repeat with remaining batter. Dust with powdered sugar and serve with a slice of lemon.