Blackberry & Almond Crème Crepe
Spelt & Buckwheat flours
I have been craving and obsessing for the last three days to come up with a spelt and buckwheat flour crepe. Because the gluten is low here it took a bit of chemistry to come up with a result that wasn’t heavy and gummy. I also didn’t want to use vegan butter, (for ethical reasons in that it contains palm oil and isn’t healthy anyway.) It all started on Sunday morning with the first two batches turning out pretty good but feeling a little dense, the first batch didn’t have enough liquid and was too thick the second batch still the same. So I played a bit using flax seed as the binder and then trying the egg re-placer, which contains gluten. I also tried a batch without the baking powder and one with. I find the powder makes for a lighter texture in the case of using these flours and though flax seed seemed to work I think the egg re-placer worked better in creating a thinner crepe and one that didn’t tear. So after 8 attempts and three mornings of crepes for breakfast I’ve finally come up with a crepe I’m happy to share. It’s very thin and easy to fold over, has crispy edges but reminiscent of a pancake. When the crepes are being stacked after cooking they retain a little moisture. They can be kept warm in the oven at 170 degrees until ready to serve.
This is a sweet crepe – if you prefer savory remove the syrup, extract and cinnamon.Prep 5 minutes – rest time 30 minutes cook time 30min
Makes 10 crepes
¾ cup spelt
1/4 cup buckwheat flour
2 tbsp maple syrup or sugar
1 tsp baking powder
1/4 teaspoon sea salt
3/4 tsp cinnamon
1 ¼ cup almond milk
¼ cup water
¼ almond milk added to batter right before cooking the crepes to thin it.
1 tsp oil
1 tbsp + 2 tsp egg replacer combined with 5 tbsp water – Bob’s Red Mill brand
¾ tsp pure vanilla extract
¼ tsp pure almond extract
1. In small bowl combine the egg re-placer and 5 tbsp water mix well so that there are no lumps, set aside.
2. Sift all the dry ingredients in a large bowl.
3. In a separate bowl or large glass measuring cup combine the 1 ¼ cup almond milk, ¼ cup water, 1 tsp oil, maple syrup, vanilla and almond extract, and egg re-placer to a bowl and mix well, then add this to the flour mixture. Mix all ingredients until well combined and no lumps. Transfer the batter to a liquid measuring cup if you have one, makes pouring the batter into the hot pan much easier.
4. Let the crepe mixture rest for 30 minutes The resting time allows the flour to absorb the liquid and enhance the flavor along with making a more desirable texture. The batter will thicken after the resting period because the flour has absorbed the liquid.
5. Add the remaining ¼ milk after the 30 minutes and stir again, it should be thinner now and easier to pour.
6. Use an 8” non stick pan on medium heat. The cooked crepes are about 7”. Brush on a little oil to the pan and pour the mixture about ¼cup-1/3cup in the center of the pan then pick up the pan and swirl it in a circular motion allowing the batter to spread out in a thin circular layer. Cook one side until it looks almost dry about 45 seconds then flip over with spatula for another 30 seconds. Cook until golden. Repeat the process and brush oil for each crepe. Transfer to a plate and continue the process, the crepes can be stacked until ready to serve.
When the crepes are being stacked after cooking they retain a little moisture. The can be kept warm in the oven at 170 degrees until ready to serve.
Makes about 1.5 cups
1 cup skinless unsalted not toasted almonds - I purchase this at Trader Joes
½ cup almond milk
¼ tsp almond extract
2 tbsp maple syrup
2 tsp lemon juice
¼ tsp cinnamon
¼ tsp cardamom
1o minutes total time
6 oz blueberries
1 tbsp lemon juice
1 tbsp orange juice or more lemon here if you want more tart
2 tbsp maple syrup
Fold the crepe over two times, top with almond crème, blackberry jam and orange zest