Sweet spelt flour crêpes filled with jam are an alternative recipe to the classic crêpes of French origin.
The original recipe includes both sweet and savory fillings, allowing for creativity, but I propose them with a delicious apricot jam.
They are fairly elastic and soft dough discs, cooked in a pan and filled.
With a few ingredients, you can create a super appealing snack for your kids.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 570 Kcal per crêpe
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 5 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sweet Spelt Flour Crêpes
- 1 large egg
- 1 tbsp heaping sugar
- 1 pinch Salt
- 1 cup Milk
- 2/3 cup Spelt flour
- 1/2 cup All-purpose flour
- 1 1/4 cup Apricot jam (or other jam to taste)
- 2 tbsp Powdered sugar
Preparation of Sweet Spelt Flour Crêpes
Place the egg in the cake mixer and beat at medium speed for a couple of minutes, then add a pinch of salt and the sugar.
Reduce the mixer speed to low, add the milk, and the flours a little at a time, mixing well until a semi-liquid batter is obtained.
You have to measure the batter’s density yourself because if you use too small eggs, the mixture will be denser; otherwise, it will be of the right density.
If it turns out too runny, add flour; if it’s too dense, add a little more milk.
Heat a skillet for cooking the crêpes over medium heat, pour a quantity to get a thin but not too thin crêpe, cook them first on one side and then on the other, making sure they are slightly colored and not too pale.
I have a crêpe skillet about 11 inches in diameter, and the amount I poured to get a crêpe is about ½ glass.
Once the crêpe is cooked on one side, flip it to cook the other side, and in the meantime, spread the jam on half of the crêpe, then fold it in half and once again in half, to obtain a triangle. Dust with powdered sugar and serve warm, but they are also good cold.
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