The Little Mill Blog
Boozy Wholemeal Spelt Crepes

spelt crepe

by Kathy Purcell,

Who doesn’t love Pancake Tuesday? Traditionally the last day of indulgence before Lent, an opportunity to use the milk, eggs and sugar remaining in the house before Spring. For many it’s a lovely occasion to cook with children, breaking in the eggs and beating the mixture, then deciding the fillings and of course the eating part!

But for 2017, we are going to go a bit wilder (kid free zone), with our boozy spelt crepes…we have added just a little whiskey to make things interesting.

We are using our most delicious stoneground wholemeal spelt flour for this recipe. Spelt is an ancient grain, one of the original natural grains known to man. Spelt contains more protein, fats and crude fibre than wheat, in fact all human daily protein requirements can be met with spelt proteins. So what’s not to love. Happy flipping!

Wholemeal Spelt Crepes

~ 170 g The Little Mill Stoneground Wholemeal Spelt Flour

~ 40 g Sugar

~ 1 teaspoon salt

~ 3 eggs

~ 3 egg yolks

~ 5 g butter

~ 360ml full fat milk

~ 40ml Whiskey

  1. Place all the dry ingredients into a bowl. (sugar, salt, flour)

  2. Make a well in the centre of the flour, break in the eggs, add egg yolks and add about a third of the milk. Beat well, gradually pouring in the rest of the milk, drawing in the flour to make a smooth batter. Finally add in your whiskey and beat again.

  3. Pour batter into a jug and allow to stand for about 30 minutes.

  4. Brush a pancake pan or frying pan with butter or oil. When the pan is hot, give the batter a stir before pouring a thin layer onto the pan.

  5. Fry until golden brown. Turn and fry the other side until brown also.

  6. Fill with whatever your heart desires :-)
crepes
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