Perfect Spelt Flour Crepes

Spelt flour crepes are easy to make, with a perfect thin, light and supple texture and a mild, nutty flavor. The use of spelt flour also makes these crepes easier to digest than their classic wheat version and more suitable for people with gluten sensitivity.

Ever since I was a little girl, I’ve always been obsessed with crepes. With just a few basic ingredients, crepes come together beautifully in a thin round shape that you can fill with any sweet or savory topping. Over the years, I tried countless crepes recipes and I’m proud and happy to say that today’s version with spelt flour  is one of the very best I’ve ever made!

Perfect spelt flour crepes

I call them “perfect spelt flour crepes” because these crepes are perfection in many ways. First of all, spelt flour has a light texture that makes crepes perfectly soft, supple and thin. It also has a mild taste similar to wheat flour which makes it a great substitute in other baked goods with a 1:1 ratio.

Spelt is also widely recognized for its many health benefits. This ancient grain is a more nutritious cousin to modern wheat, close to whole wheat flour in terms of texture and taste, but with a higher fiber content. Spelt is indeed an excellent source of dietary fiber and carbohydrates. It is also particularly rich in iron, magnesium, phosphorous, zinc, and niacin (vitamin B-3).

Bottom line: using spelt flour makes your crepes more nutritious, without compromising the taste or texture.

Is spelt flour gluten-free?

In short, the answer is no. Spelt flour is not gluten-free. Urban legends have long claimed that spelt flour is gluten-free but truth be told, spelt contains gluten just like wheat does. Spelt is indeed an ancient grain that is a subspecies of wheat. However, spelt flour tends to be easier to digest than wheat flour, especially for people with gluten sensitivity. Here’s why:

1. First of all, spelt has a different molecular make-up than the gluten in modern wheat, which makes it more fragile, more water soluble, and easier to digest.
2. Then, spelt is an ancient grain that has not been processed, bred or modified from its natural state like wheat has in our modern societies. This makes it way easier to digest.
3. Lastly, spelt is higher in fiber than wheat. And as it turns out, research suggests that a high-fiber diet prevents heart disease and diabetes.

For all these reasons, spelt is considered easier to digest for people with gluten sensitivity but NOT SAFE for people who have celiac disease.

Pro tips:

• Mix all the wet ingredients first, then pour in spelt flour while whisking continuously.
• Let the batter sit for at least 2 hours. This will help you get a supple texture when you cook the crepes.
• Spread the batter evenly in the pan on medium heat and flip it over when edges start to detach from the sides. Cook 30 more seconds on the other side and you’re done.
• Stack the crepes on a plate and cover with foil or a plate turned upside-down to keep them warm and moist while you cook the remaining ones.

Topping ideas for your crepes:

• My favorite one: fresh lemon juice + sugar!
• Easy Homemade Chocolate Hazelnut Spread
• Perfect Lemon Curd Recipe
• French Nut Spread (Praline Paste)

More crepes recipes to try:

• Classic Crepes Recipe
• How to make crepes Suzette
• Vegan Chocolate Crepes
• Crepes Infused with Saffron
• Chocolate Crepe Cake with Nut Spread
• Wrapped Crepes with Chocolate and Mango

To go further, I gathered for you my Best Tips and Tricks to Make Crepes Like the French Do and master the technique of crepes every single time. Also, make sure you try my Easy Fluffy American Pancakes for your next brunch, #1 recipe on the blog for many years with 100+ positive reviews.

Perfect Spelt Flour Crepes

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• Author: Delphine Fortin
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 10 crepes 1x
• Category: Breakfast
• Cuisine: French

Spelt flour crepes are easy to make, with a perfect thin, light and supple texture and a mild, nutty flavor. The use of spelt flour also makes these crepes easier to digest than their classic wheat version and more suitable for people with gluten sensitivity.

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Ingredients

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• 2 large eggs
• 2 Tablespoons sugar
• 2 Tablespoons unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract (optional)
• 1 Tablespoon rum
• 1 cup + 1 Tablespoon (125g) spelt flour
• 1 pinch of salt
• 1 cup + 1 Tablespoon (25cl) milk

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Instructions

1. In a mixing bowl, whisk together eggs and sugar. Keep whisking and slowly add slightly cooled melted butter, vanilla, and rum.
2. Add the spelt flour with salt, and slowly pour in the milk, little at a time, while still whisking to avoid lumps to form. The batter must be thin and smooth in texture.
3. Cover with a cloth and let sit at room temperature for about 2 hours.
4. Heat vegetable oil in a 9-inch crepes pan placed over medium heat or coat the pan with cooking spray. Once hot, pour about 1/4 cup of crepes batter to the prepared pan and twirl the pan so that the batter covers the bottom of the pan in a thin layer. Cook for about 1 minute, flip it over and cook for 30 seconds on the second side.
5. Stack the crepes on a plate as you go, and cover with foil or a plate tuned upside down to keep them warm. Repeat the same process for the remaining crepes, coating the pan with more oil or cooking spray if needed. Serve warm or at room temperature.

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