Spelt & almond crêpes
This is a different take on traditional crêpes, with spelt instead of wheat flour, and with a delicate almond flavour thanks to the use of almond milk, and the addition of almond butter. It goes very well with peanut butter & jam, or with maple syrup.
Recipe inspired from the food blog Epices et Moi.
Ingredients
- 380g spelt flour
- 600 mL almond milk
- 250 mL water
- 60g cornstarch
- 18g almond butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, mix flour + cornstarch.
- Add 300 mL almond milk, almond butter, vanilla extract, and mix well with a whisk.
- Add the remaining 300 mL of almond milk slowly, making sure to mix well as you go to avoid lumps in the batter.
- Add the 250 mL of water, and mix again.
- Let it rest for > 1h. If you plan on eating the crêpes soon, you can leave the batter at room temperature. Otherwise, place in the fridge for later use.
- If the batter was sitting in the fridge, take it out to bring it at room temperature.
- Give the batter a little whisk and check its consistency. It should be fluid enough to run fast on the pan once you pour it (i.e. it should be much more fluid than pancake batter), but it shouldn't be so runny that it will break down during cooking. It takes a bit of practice to reach the desired consistency, but the flour-to-almond milk proportions I gave should work in most situations. If the batter is still too thick, add a tbsp of water or two, and mix again.
- Brush a non-stick pan (or a crêpe pan) with neutral oil, and heat up over high heat. Add a ladle or two of batter, and quickly move the pan around to spread the batter evenly. Turn down heat to medium/high, and let one side cook. If you're using a good pan, you should then be able to flip the crêpe without problem to cook the other side.
- Serve the crêpes with any toppings you like: vegan nutella, peanut butter and/or jam, honey, raw sugar, caramelized bananas, fresh strawberries...