Spelt flour crepes for Valentine’s Day
My wife loves crepes, but struggles with wheat. My mission was to find a crepe recipe that I could make for her without resorting to wheat. As I did my research, another mission came along: find a wheat-free crepe recipe which does not demand overly-complex flour mixtures containing things like xanthan gum. It’s not that I have anything against the molecular gastronomy pantry, it’s just that I don’t need another thing to use up before it migrates to the back of the cupboard alongside the food colouring and birthday candles.
Luckily, I found a recipe (which I then ammended slightly) using only spelt flour, something that any wheatless baker has on hand at all times. While I was worried that they would lack the smooth elasticity of wheat, those worries were quickly assuaged. These crepes are almost exactly as good as any made with wheat. They are also very easy to make. Just remember that they are delicate, so handle them gently.
Left over crepes can easily be reheated and will keep, covered in the fridge, for a few days.
1 cup spelt flour
1 ½ cups milk
1 tsp sugar
½ tsp salt
1) Blend everything but the spelt flour, then blend in the flour. Do not worry about over-mixing. Put the batter into the fridge, covered, while you get ready to cook.
2) Heat a pan over medium-low and add a very small amount of butter, coating the base of the pan evenly. Add about ¼ cup of batter, lifting and tilting the pan to distribute the batter evenly. The idea is to get perfectly even crepes, as thin as possible. Use the least batter you possibly can per crepe.
3) Once the edges release from the pan, it is ready to flip. Gently flip the crepe, cook on the other side for about 15 seconds, then transfer to a plate and cover with a towel to keep warm and prevent it from either sweating or drying out. Repeat the process for all of the batter. Serve warm with whatever filling your sweetie desires. Happy Valentine’s Day.