Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.