My kids are a little picky about eating eggs, so I’m always looking for ways to include more of them in their diet. Crepes are a great way, and it’s even better if you can make them with a more nutritious flour. We like to fill ours with berries and occasionally we’ll treat ourselves by adding a little
1 1/3 cups milk
4 T butter
4 T raw honey
1/2 tsp salt
1/2 tsp vanilla
2/3 cup freshly milled spelt flour (Whole wheat would work too. I just like to mix things up with grains since we use whole wheat with so many things.)
Combine eggs, milk, butter, honey, salt,and vanilla and beat with a hand mixer until well blended. Sprinkle in the flour and beat until combined. Let sit at room temperature for 1 hour or in the refrigerator overnight.
Brush butter on the bottom of the crepe pan and set to medium heat. When hot, drop 2 T batter onto pan and quickly tip to cover the entire bottom. Cook until edges start to brown, about 1 minute. Flip and cook about 30 more seconds. Transfer to a warm plate and do remaining crepes, re-buttering the pan if necessary.