Crepe’s 3 ways. ( Also not annoyingly difficult)

18 Apr

This recipe was the brainchild of a much needed nutella banana crepe. Sometimes you just need a crepe. Most of the time,however, you don’t /I don’t want to bother with making the crepe. Before today, crepes used to make me feel pissed off that out of the whole batch I would have one that had actually worked- out of the whole batch!

Ryan’s been bugging me to make crepe’s since forever and although I have attempted them many times, and failed many many times, I had given up all hope….UNTIL….the spelt buckwheat crepe revival. I never use white flour anyway ( which was what I had been making crepes with in the past), so I was taking it as a sign that I had to use a healthier flour and hope to jesus that it worked. There are zillions of buckwheat crepe recipes but I have never been successful with solely using buckwheat, and I knew that spelt and buckwheat work well together in other baked goods. Well I tell you….these were magnificent! First try and all. No, you do not need a cast iron pan or fancy pants crepe making pan. Non-stick works best or if you don’t have a non stick pan, simply rub a bit of butter/oil on the pan to ensure it doesn’t stick like the dickens!

Also, funny enough my recipe matches another girl’s from ‘Cookie and Kate’ almost perfectly so please go and look at her beautiful photos!

moving on…

Line up the troops: This serving makes 6 small crepes/ 2 people.

  • 1/2 cup whole spelt flour
  • 1/4 cup buckwheat flour
  • 2 eggs, room temperature 
  • 2 tsp cane sugar
  • 1 tsp cinnamon
  • pinch nutmeg
  • pinch salt
  •  3/4 cup + 2 TBL almond milk (vanilla preferably), room temperature
  • 1 TBL butter/ earth balance, melted

Optional add in’s once completed:

  • banana ( have sliced and ready to go) and Nutella ( I use Justin’s chocolate hazelnut spread which is sans dairy)
  • Eggs + monterey jack/ goat/ gouda with shallot and mushrooms ( UNBELIEVABLE)
  • Jam + peanut butter


Heat a large non stick pan on medium heat. Grab a food processor/ blender and mix together the dry ingredients. Now process/blend the wet ingredients in the same batch. Batter should be nearly liquid. Grab a quarter cup measuring cup and scoop out 1/4 cup of the batter. Place the 1/4 cup of batter in the middle of the pan and quickly rotate pan in a circle until batter has spread out into the shape of a crepe. THIS STEP is crucial. If you wait too long the crepe wont work. Finally wait approximately 1 minute ( a little less) until the crepes edges have lifted slightly and then flip with a spatula. The crepe should not stick at all if your pan has been greased properly.

Finally once all of the crepe’s have been created, assemble with the above suggestions and enjoy!! These will also keep wonderfully in the fridge and can either be eaten cold or heated up on the pan again. These truly are a vehicle for bananas and chocolate- and that is just fine with me.


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