Spelt crêpes recipe and some pancake humour!

Pre-Pancake Day greetings to you, sweet or savoury eater! Would you like to practise crêpe-flipping for Shrove or Fat Tuesday (Mardi Gras)? To help you out the Sesame Street Swedish chef will be giving a video demonstration later! 🙂 But seriously, these spelt crêpes are lovely, made with oatmilk and greek yoghurt. You can use plain flour if you prefer, but spelt is so tasty and easy to digest that you should give it a twirl! Logistically, it also means you can eat more crêpes! Aha…

Spelt crêpes

Ingredients (makes about ten 24 to 25cm diametre crêpes and takes less than 45 minutes, but feel free to simultaneously do washing up or some other stuff if you like multi-tasking!)

150g/1 cup and 5 level tsp white spelt flour (or plain/all-purpose)
one tsp Stevia (sugar substitute in powdered form) or 10g caster sugar (if you’re making savoury crêpes then just a pinch of Stevia/sugar)
half tsp fine sea salt

2 medium-sized egg (total: 110 to 120g)
300g/1 cup and 3 and a half tablespoons oatmilk (unsweetened) or some other kind milk
40g/2 and a half tablespoons natural greek-style yoghurt
40g/3 tablespoons butter, melted (hot)
some butter to grease the pancake pan

Melt the butter over low heat.
Whisk the flour, salt and Stevia together.
Make a well in the dry ingredients and pour in the egg and a little of the oatmilk.
Whisk from the middle outwards to blend the flour in gradually.
Then add the rest of the oatmilk and the yoghurt, and whisk till smooth.
Finally, add the hot melted butter and whisk.
Let the batter have a little rest in the fridge for 30 minutes. If it’s a bit thick when it comes out, stir in a little more milk.
Grease your non-stick pancake pan with butter and take off the excess with kitchen paper.
Put the pan on medium heat and when it is hot add a little ladle or pot of batter. Swirl the pan around to spread the batter all around the base. Tip: have a small container with the exact amount you need (through trial and error) and this really helps you get even pancakes, all of the same size.
After a few minutes, if the bottom has browned and cooked enough, flip your little crêpe and cook the other side.

Here is an alternative and much more interesting method, as demonstrated by this week’s star guest, the Swedish Chef Flappen Jacken Hooten:

Hee hee … 🙂

You can serve your crêpes (or skinny pancakes) immediately with sugar and lemon, or maple syrup and fruit, or that classic: ham and cheese (cured ham! cured ham! – that’s my stomach making suggestions).Or if you’re feeling ambitious you can keep them piled up on a plate to make a mille crêpes cake! Hmm, I wonder if I could make one of those now…