Thursday, July 23, 2009

100-Mile Desserts: Spelt Crepes

Well it's fresh fruit season, so let's make the most of it! Today's breakfast was delectable - crepes made of organic spelt flour, covered with fresh berries, edible flowers (johnny-jump-ups, and borage) and local organic whipped cream. Hardly our usual breakfast - which tends to be organic oatmeal with homemade applesauce and local maple syrup - but we had a fridge full of beautiful berries including ones picked from our own backyard (currants, gooseberries, raspberries) so these crepes were on the menu. They would make a lovely dessert as well.

Organic Spelt Crepes - serves 4

1 cup organic spelt flour
1/2 tsp salt
3 eggs
1 1/4 cups milk

1) Mix all ingredients together in a large bowl and whisk well until lots of small bubbles form.
2) Preheat cast iron skillet and lightly coat with oil. It is helpful to oil pan before making each crepe so they don't stick.
3) Pour 2-3 Tbsp batter into the pan, and quickly rotate so batter covers entire skillet.
4) Bake 1-2 minutes for first side, then gently flip crepe and cook about 30 seconds more for second side.
5) Remove from skillet and roll up.
6) Either serve with an inside filling, or top with fresh fruit and whipped cream or yogurt.

Makes 10 medium sized crepes.

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