Today I want to share with an easy recipe for classic crêpes I love to prepare on the weekend. No thick pancakes but thin crêpes à la Française! They are perfect with some cocoa powder, banana slices and maple syrup, or with a vanilla mascarpone creme for a more elaborate version… Choose what you like – everything goes 🙂 Leftovers can be heated in the pan on a monday morning!
Ingredients (makes 8 large, thin crêpes):
160 g spelt flour
240 ml milk
120 ml water
2 eggs (organic if possible)
2 tsp butter, melted (+a little more for the pan)
1 tsp honey
a pinch of salt
Topping: sliced fruit, maple syrup, cocoa powder or what you have on hand
Combine all of the ingredients, one by one, so that there are no lumps and you have a smooth, quite liquid dough. Let sit for about 30 minutes. Heat a little butter or ghee in a pan on medium heat. The first crêpe doesn’t have to fail – simply make sure the pan is hot enough! Pour some dough in the pan using a ladle and space out evenly. Bake for about 2 minutes, until the top is dry. Flip the crêpe with a spatula or try to turn it by throwing it into the air. When both sides are golden brown, the crêpe is ready.
To keep the crêpe warm until the whole dough has been used, put on a big plate and cover with aluminium foil. Serve with sliced fruit, cocoa powder and – most important – maple syrup!