I am loving this recipe so so much! It’s super easy, just 3 ingredients, doesn’t take too much time and effort, super delicious and doesn’t fail. It doesn’t break. It’s perfect. It’s healthy.
I made the gluten version using buckwheat here. The original recipe calls for coconut flour but I didn’t have any on hand.
(makes 1 large crepe in my non stick pan)
2 tbsp milk of choice
1 tbsp spelt flour
Heat your non stick pan and add 1/3 to 1/2 tsp of coconut oil (or any other oil of choice) and let it heat it up.
Whisk the egg in a bowl, add milk & spelt flour, continue to whisk until very well combined.
Spread the oil so it covers the surface of the pan. Turn to low heat.
Once the oil is hot enough, pour your batter onto the pan.
Tilt your pan such that your crepe will be perfectly round.
If you have egg rings, it will work very well and you could make many mini crepes!
Let it cook for 1-2 minutes until the top looks cooked and dry.
Take a very flat and thin plastic or wooden utensil (so you don’t scratch the surface of your non stick pan) and run through the ends of the crepe for easier flipping.
Get your spatula under your crepe and flip it.
Cook the other side for 1 minute and it’s done!