The beauty of crepes is that you can make one batter and still serve it with a multitude of fillings, sweet or savory. This is unique because they can be served for breakfast, and later on for dinner that night, and have them be a completely different and interesting meal.
Of course being French, we grew up with crepes and a multitude of fillings. I think my favorite has always been the savory kind filled with asparagus and Hollandaise sauce. Now that I’m older and can make fruit filling as yummy as this Oven Roasted Rhubarb Strawberry Compote (just slightly sweet and not sickeningly so), I would say they’ve come to a tie.
I’m using a sprouted spelt flour in this recipe but there’s no reason you couldn’t use any flour you have on hand. We use sprouted spelt as our go to flour for the nutrient content and it’s ease in digestibility. I highly recommend sourcing one out in your area and there’s plenty to choose from online as well. We use Anita’s Organic Mill and have been very happy with the product. To Your Health Sprouted Flour is also great.
I’m sure this recipe could also easily be converted into a soaked flour recipe following a Traditional Foods method. If you’re interested in learning how to soak your flour (it’s way cheaper), I recommend Wardeh’s eCourse at GNOWFGLINS. It’s wonderful. You can read some of what we’ve been learning here.
We loved the Oven Roasted Rhubarb Jam so much we decided to play with the recipe a bit, but it’s essentially the same recipe. We added 2 cups of strawberries to incorporate some of the frozen organic berries we had left over from last years crop.
Sprouted Spelt Flour Crepes
- 1 cup sprouted spelt flour
- 2 eggs
- 1 cup milk
- 1/3 cup water
- 1/4 tsp salt
- 2 Tbsp butter, melted
Put the ingredients into a blender and blend until smooth, approximately 5 seconds. Repeat blending for 5 seconds if necessary.
Allow the batter to sit refrigerated for at least 2 hours before using.
Heat a nonstick crepe pan over medium high heat. Stir the batter. It should have thickened a bit as the flour absorbs the liquid. Add a little water, if necessary. The batter should be as thin as it was before it was refrigerated. Pour anywhere from 1/8 of a cup to a 1/4 cup of batter (depending on the size of the pan). I was using a 10 inch pan and used a 1/4 cup of batter.
Pour the batter in the center of the pan and quickly twirl the pan in a circular motion to evenly spread the batter in a thin sheet. Once the edges start to lift and curl slightly, flip and cook for 20 seconds or until a slightly golden color appears. Crepes cook quickly, about 45 seconds for the first side and 20 seconds on the second side.
Don’t be discouraged if the first few crepes go to the garbage. There’s a bit of technique involved and you’ll get the hang of it after a couple of tries, especially if this is your first go at crepes. My first one is almost always a bit of a flop.
Stuff the crepes with your favorite filling. Steamed veggies and a Hollandaise sauce is always a classic, or serve them sweet with fruit and cream. We chose to serve ours with an Oven Roasted Rhubarb Strawberry Compote and Greek Style Yogurt.
Oven Roasted Rhubarb Strawberry Compote
- 4 cups rhubarb
- 2 cups strawberries
- 1/4 cup water
- 1/4 cup honey
Preheat the oven to 400F. Clean and chop the rhubarb into 1 inch sections. If the berries are large, you may want to cut them in half, I left mine whole and gave them a quick mash once they were cooked. In a 9 x 13 baking pan, add the rhubarb, strawberries, water and honey. Stir to combine and coat. Bake for 30 minutes.
Serve on toast, crepes, yogurt or eat with a spoon!
Whole Food Wednesdays
Welcome to Whole Food Wednesdays! You’re invited to come and share your real food recipes using the Linky below. We’re excited to see what yummy things you’ve been creating and what great informational posts and videos you’ve got for us!
- 1. Follow Beyond The Peel on Facebook, Twitter, and Pinterest. It’s very easy to do and there are also buttons at the bottom of this page to do so.
- 2. Introduce yourself, your blog, and what you’re about in the comment section and a small blurb about what you’re sharing. This way people can get to know you a little bit right off the hop and hopefully follow you as well.
- 3. Be sure to add a link in your post back to this post. Simple linky etiquette. This allows your readers to find other posts that may help them on their journey.
- 4. If you’re sharing recipes, the only requirement is that the ingredient list be comprised of real food only, that means non-processed food items. That being said, we are all in different places on our real food journey, some more advanced than others. I invite all of you to share, no matter where you are on your journey, but I ask you to stay mindful when sharing your recipes that this is a whole (real) food blog. This means, no ingredient lists that include edible oil products (velveeta, frozen whip topping), protein powders, ketchup, white flour or white and brown sugar.
- 5. Less of a rule but more a suggestion: Retweet, Stumble, or Pin this post so EVERYONE gets more exposure and traffic. It’s win-win for everyone.
- 6. Don’t have a blog? That’s ok, we’d still love to hear from you. Write your recipes or tips in the comment section so we can get to know you too!
- 7. Please visit some of the links below. After all, that’s how we’ll get to know each other!
Now it’s your turn to share your whole food recipes and ideas!
I’m sharing this with This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Full Plate Thursday, Pennywise Platter Thursday, Simple Lives Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.