Gossip- 28 February 2017 < Back to gossip
Refined Sugar-Free Crêpes
Lovely for breakfast or any time of day, these crêpes are so easy to make and very light. Serve them with a drizzle of maple syrup or honey or just with some wedges of orange to squeeze over. Or you could stay sugar-free and eat your crêpes with melted cheese or smoked salmon. The spelt flour works brilliantly so don’t be scared of it. You use it just like ordinary flour but it’s better for you.
- 125g wholemeal spelt flour
- pinch of salt
- 1 egg
- 300ml whole milk
- 1 tbsp soft butter
- honey or maple syrup (optional)
- Turn the oven on and set it very low – about 140C/120C fan/gas 1 – to keep the crêpes warm as you make them.
- Put the flour and salt in a large bowl and whisk briefly to remove any lumps. Make a well in the centre of the flour and add the egg. Start whisking the flour into the egg and gradually add the milk, a little at a time.
- When everything is mixed in, leave the batter to stand for a while – this will allow the flour to absorb the milk.
- When you are ready to make the crêpes, melt the butter in a nonstick frying pan, then pour it into the batter and stir. Wipe the pan over with a piece of kitchen towel.
- Hold the frying pan in one hand and a small ladle in the other. Pour a ladleful of batter into the pan and swirl it around, then place the pan on the heat. As soon as the crêpe has set and started to brown around the edges, flip it over with a spatula and let it cook for another minute or so. Transfer the crêpe to a plate and keep it warm in the oven while you make the rest. Serve as soon as possible, with whatever accompaniments you want.
From Davina’s Five Weeks to Sugar Free: Yummy, easy recipes to help you kick sugar and feel amazing, can be ordered here: