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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