Blend together in a blender:
3 lg. eggs
3-4 Tbsp. Sucanat
1/2 c. yogurt
Add in:
1 1/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
Add water to make consistency runny enough to swirl in crepe pan.
Heat pan on low to medium heat. Swirl a pat of butter in regular pans.
For an 8’ crepe, add 1/2 c. batter to pan and swirl quickly, leaving a thin layer of batter in bottom of pan and pour excess batter back into bowl.
Cook on first side 1-2 minutes until golden.
Flip and cook other side for 30 seconds.
Evan’s Crepes
Ingredients
- 3 large eggs
- 3 – 4 tbsp Sucanat
- 1/2 c yogurt
- 1 1/4 c Summers Sprouted Spelt or Sprouted Wheat Flour
Instructions
- Blend together in a blender: 3 lg. eggs, 3-4 Tbsp. Sucanat, 1/2 c. yogurt
- Add in: 1 1/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour
- Add water to make consistency runny enough to swirl in crepe pan.
- Heat pan on low to medium heat. Swirl a pat of butter in regular pans.
- For an 8’ crepe, add 1/2 c. batter to pan and swirl quickly, leaving a thin layer of batter in bottom of pan and pour excess batter back into bowl.
- Cook on first side 1-2 minutes until golden.
- Flip and cook other side for 30 seconds. Thanks, Evan Hubbard, N.M.
