4-Ingredient Healthy Spelt Crepes (Clean)

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I love crepes. To be honest, I probably love making crepes as much as I enjoy eating them. They’re honestly one of my favorite things to make. Call me a loser, but it’s just so cool to see the silky batter cook to form lacy edges and these beautiful, golden brown designs.

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You’ll almost always find crepes in my fridge, just because I can’t eat them as fast as I make them! I’ll usually make a large batch on Sunday and eat them for breakfast or (my current favorite snack) make banana sushi! It’s basically where you spread a generous layer of peanut butter over a crepe, add a banana, roll it up, and then cut it like you would cut sushi. I’m not sure why, but I’ve been really obsessed with that lately.

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Anyways, I tried to make these crepes a little healthier. I used to make healthy buckwheat crepes, and those are amaazing! If you’re looking for a gluten-free crepe recipe, then definitely go for that one. Anyways, these spelt crepes give you a thinner, more flavorful crepe. The ingredients for both crepes are essentially the same, but with one addition to the spelt crepes – applesauce! Yes, you heard that right. Crepes are generally made with butter. In my buckwheat crepe recipe, I chose to omit it entirely, but here, I’ve added a little applesauce, which gives the crepes a lighter consistency, but keeping them just as healthy!

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4-Ingredient Healthy Spelt Crepes

Makes approx. 10 crepes

Ingredients

  • 2 eggs
  • 1 cup almond milk
  • 1/2 cup water
  • 1 cup spelt flour
  • 3 tablespoons applesauce

Method

  1. Whisk all the ingredients together until smooth
  2. Place the batter in the fridge and allow it to rest for 1 hour, or up to 48 hours
  3. Heat a non-stick pan over medium-high heat and spray the pan with cooking oil or brush on a little coconut oil
  4. Turn the heat down to medium-low and pour 1/3 cup of the batter into the pan. Swirl the batter around so that it spread into an even, thin layer
  5. Cook until the crepe is dry before flipping it over and cooking briefly on the other side
  6. Repeat with the rest of the batter
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Pink Beetroot Crepes (Clean)

So Mother’s Day is this Sunday. Make these for her, and she’ll probably forgive you for every phone (or, in my case, every watch) you’ve ever lost.

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These crepes look fancy and all, but trust me, you have no idea how incredibly easy they are to make. The batter is just 4 main ingredients, and you cook them just like you cook regular crepes. If you haven’t cooked crepes before, don’t worry, it’s not as hard as it looks.

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If you want non-pink crepes, I do have a recipe for regular, healthy buckwheat crepes, just so you know.

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In terms of decoration, feel free to just throw any fruits and sprinkles of sorts that you want onto it. It’s actually so much fun to make and incredibly easy. I’d recommend always having banana, unless you (or your mom) don’t like banana. You can come up with your own creations (recommended), or just try to imitate some of the designs that I did:

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By the way, did I mention how pretty the edges were? You know how crepes get that pretty, crispy, wavy, almost-lacy kind of edge? Check this out:

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#legitcrepes

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Anyways, don’t forget to tell your mom how beautiful she is and how much you love her this Sunday, and wake up just a little earlier to make her these crepes and show her how much you care about her. In case anyone was wondering what I’m doing for my mommy this Mother’s Day, I’m making her these pink, beetroot crepes for breakfast, baking her favorite cheesecake, taking her out for lunch, and giving her a watercolor painting of a botanical wreath with the hand-scripted gold quote, “Mothers hold their children’s hands for a short while, but their hearts forever”

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Notes: To make the beetroot purée, just stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. It may seem like a lot of work, but you can use it to make all your food pretty and pink, or use it to make beetroot nut butter chocolate cups or beetroot vanilla rice pudding with dark chocolate.

Pink Beetroot Crepes

Ingredients

  • 3/4 cup buckwheat flour
  • 3 eggs
  • 1 cup milk of choice
  • 4 tbsp (50g) grated/pureed beetroot (preferably cooked)
  • Pinch of salt
  • Toppings (e.g.):
    • Banana, raspberries, cherries, blueberries, mandarins, kiwi, flaked almond, cacao nibs, melted chocolate, shredded coconut, bee pollen, etc.

Method

  1. Mix all the ingredients into a bowl
  2. Place a pan over medium heat and spray the pan with cooking oil (or brush on a little coconut oil or butter)
  3. Turn the heat down to medium low and spoon 1/3-ish cup of the batter into the center of the pan
  4. Lift the pan up using the handle and turn the pan so that the batter spreads evenly into a thin layer
    • Note: If the batter doesn’t spread evenly, or cooks before you can spread it out, turn the heat down a little, or add a little bit of your milk of choice into the batter
  5. When the crepe looks dry, flip it over with a spatula and cook briefly on the other side
  6. Slide it out onto a plate to cool
  7. Repeat with the rest of the batter
  8. Serve!

Buckwheat Crepes (Clean/Cheat)

Crepes > Pancakes.

I’m sorry.

Maybe it was because I grew up eating crepes, and not pancakes, but my favorite breakfast food are crepes. I mean, I couldn’t go a week without oatmeal, but that’s a staple. It’s different.

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Anyways, what I love about crepes is that they could go both ways: Clean or Cheat. I had mine cleaan. In the photo above, I stuffed them with banana coins and frozen raspberries, topping them with more banana coins and frozen raspberries, raw chocolate sauce, pomegranate seeds, cacao nibs, almond flakes, and bee pollen. Healthy.

My brother, on the other hand, had his with banana coins, chocolate chips, chocolate sprinkles, Nutella, and powdered sugar. Hey, at least the crepes were healthy!

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Subs: If you wish, swap out the buckwheat flour for any flour you wish (except coconut flour), or use flax/chia eggs instead of chicken fetuses (chicken eggs). [Update: Someone on IG told me that they had success with oat flour instead of buckwheat flour too!]

Buckwheat Crepes

Serves 4

Ingredients:

  • 1 cup buckwheat flour
  • 1 cup milk of choice
  • 3 medium eggs
  • 1/4 teaspoon salt

Method:

  1. Mix all the ingredients into a bowl
  2. Place a pan over medium heat and spray the pan with cooking oil (or brush on a little coconut oil or butter)
  3. Turn the heat down to medium low and spoon 2-3 tablespoons of the batter into the center of the pan
  4. Lift the pan up using the handle and turn the pan so that the batter spreads evenly into a thin layer
    • Note: If the batter doesn’t spread evenly, or cooks before you can spread it out, turn the heat down a little, or add a little bit of your milk of choice into the batter
  5. When the crepe looks dry, flip it over with a spatula and cook briefly on the other side
  6. Slide it out onto a plate to cool
  7. Repeat with the rest of the batter
  8. Serve!

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