Orange Spelt Crepes

At our house, crepes are a weekend breakfast staple. We eat crepes almost every Saturday. Most of time my hubby make them using all purpose flour. He doesn’t cook often, but he can make crepes with eyes closed. He always prepares the batter on Friday nights, and let it rest in the refrigerator overnight. If sometimes he got too tired or simply forgot, we will find ourselves waking up a Saturday morning without prepared batter, and kids will still ask for crepes. That’s when I’ll step in, and also take the chance to use as much whole grain as possible. That’s how this orange spelt version was created.

Spelt is an ancient grain that is rich in vitamin B3, minerals (Manganese, Phosphorous, Magnesium, Zinc…) and water soluble fibers. It can be tolerated by many people with wheat sensitivities. That’s why Spelt gained popularity and came back as a healthy food nowadays. I have been using a lot whole grain spelt flour lately. Myself try to eat less grains possible since I do have some weight to shed, but I have two young kids I feel who need carbs and they love anything made with white flour. If I can replace some refined flour with whole grain, it’s already a victory for me.

The orange juice in the recipe won’t make the crepes taste too orangey, only gives them a fresh, neutral flavor, and make the whole grain crepe very light. To make the crepes dairy free, you just need to replace whole milk with equal amount of almond milk or other non dairy milk.

What we love to use to make crepes, is this de Buyer blue steel crepe pan. It is very easy to season due to blue steel material, after that it becomes natural non-stick. It has lower sides so it’s very easy to flip the crepes and slide them onto a plate. It’s lightweight compare to cast iron crepe pans and pleasant to manipulate. I’m a big fan of de Buyer brand. A few years ago I got rid of all our non-stick pans and replace them with carbon steel pans from de Buyer. We have 5 of them, that’s how I love them.

At beginning my hubby still wanted to keep one teflon coated crepe pan, but after doing crepes in it side by side with de Buyer crepe pan, the latter cooked more evenly, quickly and gave a nice golden shine to the crepes, which are crispy on edges (the way I like). There is no question the teflon pan is out.

Serve crepes with some fresh fruits and honey, dust them with a light layer of powdered sugar, or indulge yourself with whipped cream. The possibilities of toppings are endless.

In the recipe below I used a blender to mix the batter since when it’s me who make the crepe in the morning, normally we are in a hurry to get some in the tummy. With the help of a blender you can have it done in 5 minutes. If you have time, you can totally hand mix. Just remember to let the batter rest at least 30 minutes before making your crepes. This helps to get rid of lumps. You can even make the batter the night before and let it sit in the fridge overnight like my hubby does. He always says overnight rested batter makes better crêpes. Do you think it’s true?

I hope you give it a try!

Ask a question or leave a comment. I would love to hear from you.

x Qi

Prep 15 mins

Cook 5 mins

Total 20 mins

Yield 4

Ingredients

Orange juice from 1 orange (about 1/2 cup )
1 tsp of orange zest
1 cup milk
3 eggs
1/4 cup coconut oil, melted
1.5 cup spelt flour

Instructions

Put everything in a blender according to the order listed above, blend until smooth. Then prepare crêpes as usual.

Notes

Make about twelve 8-inch crêpes.

Courses BREAKFAST

Cuisine FRENCH

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