evan’s crepes

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

3 large eggs
3 – 4 tbsp Sucanat
1/2 c yogurt
1 1/4 c Summers Sprouted Spelt or Sprouted Wheat Flour

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.

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Crepes | Original Recipes

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crepes | Summers Sprouted Spelt flour | Summers sprouted wheat flour

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