Wednesday, July 10, 2013

lemon-scented spelt flour crepes


I'm so excited to share this first guest post with y'all, coming from sweet Cassie of The Clean Sheep, who I'm blessed to know from our time at Baylor, where we were sorority sisters. Now as a Certified Holistic Health Coach, Cassie blogs her fantastic recipes, wellness tips, and encouragement on her beautiful site. Her food is gorgeous and creative (dark chocolate granola or coconut curry popcorn, anyone?), and she's just a gem herself. Thank you, Cassie, for sharing your goodness here today!

Hello from The Clean Sheep kitchen!  I’m over the moon to be guesting here, and have been channeling my inner-Little Kitchie to bring you something worthy.  In honor of our special someone’s trip to France, and my bi-monthly French cooking classes coming to a wrap, I’ve conquered the seemingly-intimidating and delicate French pastry – The Crepe.

Is it the lacy-thinness of a crepe that makes it appear a daunting task? Or the idea that we need a fancy crepe pan to make it work? After trying several recipe combinations and adjusting to my desires for a healthful and fail-proof product, all fears were overcome with this method - no special equipment or magic from a trained pastry chef required.

This crepe is the perfect balance of hearty and supple. It has a nuttier flavor than the standard due to the spelt flour used in replace of white-flour (Check out the nutritional benefits of spelt flour here.) The batter will last a couple days in the fridge, as will the cooked crepes, so you can prepare these for your family or guests ahead of time and warm when ready to use.

Bon appetit & visit me at The Clean Sheep soon!

Lemon-Scented Spelt Flour Crepes
makes 8 large crepes

for crepes you’ll need:

  • 1 1/3 cups spelt flour
  • zest of 1 lemon
  • 2 eggs
  • 1 ¼ cup milk (I used almond, dairy works as well)
  • ½ cup water
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon honey
  • small pinch of salt

for filling you’ll need:

  • 2 cups fruit of choice (I used frozen blueberries)
  • 4 tablespoons maple syrup
  • juice of half a lemon

Directions:

Combine all crepe ingredients with a wire whisk and let stand for 5 minutes.

Heat a large, non-stick pan to slightly warmer than medium heat. Pour a small amount of batter into pan, quickly tilting the pan in a circular motion to spread the batter as thin as possible. When the bottom of the crepe is golden and the edges begin to pull away from pan, flip to cook the other side for an additional minute. *For an even thinner crepe, adjust batter by incorporating 1 tablespoon of liquid at a time.

The crepes keep nicely stacked together on a plate, steaming & staying pliable as they sit.

Warm all filling ingredients in a small sauce pan, and serve inside your rolled or folded crepes.

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26 comments:

  1. What a fun guest post! I LOVE me some crepes and these sound just perfect. Yummy!

    Stephanie @ Girl Versus Dough

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  2. These look amazing! I love the touch of lemon in them.

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    2. Thank you, Natalie! Doesn't lemon make everything better?!

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  3. Gorgeous crepes. I'd like them now for breakfast. :)
    Tina @ www.tinaschic.com

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    1. Tina, I had them 3 days in a row for breakfast... and would like them again today! Thanks!

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  4. These look amazing! I love crepes!

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    1. Thanks, Dawn. Crepes are so lovable, aren't they?!

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  5. How perfect for Marie's Paris trip! These crepes look incredible, Cassie. I love the citrus combined with the blueberries just spilling out... so juicy and summery. Hope you're enjoying some incredible crepes while away, Marie!

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    1. Thank you, Georgia! I'm staring at your s'more brownies right now and salivating, literally. Whoa :-)

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  6. Oh my, these are causing me so much happiness!

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    1. So glad they're causing you happiness (me too)!

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    1. Thank you, Rachel. They really do taste even better, appreciate you!

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  8. What a gorgeous photo. I love that these crepes are "hearty and supple" at the same time. Sounds terrific! I've yet to use spelt flour. Since I love nuttiness in baked goods, I think I would enjoy it. Thanks!

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    1. Monica, the spelt flour is so tasty (I think better than wheat) and easy to use. Thanks for check out the crepes!

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  9. Sounds totally delicious. Blueberries and lemon, that's crepe heaven.

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    1. Right... I mean, is there really a better combination? Probably not. Thanks :)

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  10. Lemon and blueberries are the perfect combo! Love this crepe!

    Anne ~ Uni Homemaker

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    1. Thank you, Anne! Lemon & blueberry... a major theme in my kitchen right now. Thanks for checking them out!

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  11. LUSCIOUS CREPES, SPECIALLY THE BERRIES YUMMM, MUST WE SAY ABSOLUTELY DROOL WORTHY :-)

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    1. So appreciate it! You'll really be drooling when you experience how simple they are to whip up... any kind of berries you have on hand would be lovely!

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  12. I love blueberry anything! I like the addition of the lemon in these crepes!

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  13. Just mouthwatering....looks delicious!

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  14. Spelt crepes sounds interesting and looks yummy. I've used spelt for injera and constantly wondered what else to use it for, now you've inspired me. Where do you buy your flour from?

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