Spelt Crepes with Blueberry Sauce

This crepe recipe can be used with roasted vegetables and topped with grated Romano cheese for a savory variation.

Serves: 8Hands-on: 35 minutesTotal: 2 hours 35 minutesDifficulty: Easy

Serves: 8


  • 4 large eggs
  • 1 cup whole milk, soy milk, or rice milk
  • 2 cups water, divided
  • 1⁄2 tsp. sea salt
  • 1 cup spelt flour
  • 3 Tbsp. unsalted butter, melted
  • 1 apple, peeled, seeded, and diced
  • 1 tsp. stevia powder
  • 2 1⁄2 cups blueberries
  • 1 Tbsp. cornstarch
  • 1⁄8 tsp. cinnamon


  • Combine eggs, milk, 1⁄2 cup water, salt, flour, and butter in a blender; purée until smooth. Scrape sides and purée until everything is combined. Place in fridge for at least 2 hours, or overnight.
  • Heat a crepe pan; spray with oil. When hot, pour 1⁄4 cup batter onto a 10-inch pan (2 tablespoons for a 7-inch pan); swirl around to cover bottom. Cook until browned on bottom, about 1 minute.
  • Loosen crepe with a spatula or knife; flip with your fingers. Cook the second side for about 30 seconds.
  • Stack crepes to keep them warm; cover with a clean cloth towel.
  • Combine apple and stevia powder in a heavy saucepan with 1⁄2 cup water. Add blueberries; bring mixture to a simmer; cook until fruit is tender, about 10 minutes.
  • Dissolve cornstarch in remaining 1 cup water; add to fruit while cooking. Stir in cinnamon and cook until liquid thickens. Remove from heat and set aside.
  • Lay each crepe on a plate; spoon some of fruit mixture onto half of each crepe. Roll or fold crepe, and serve.