Normally batter for crepes, as I gleaned from various cookbooks, has to be chilled at least an hour, if not overnight, to let the gluten "rest." But this recipe uses spelt flour with somewhat less elasticity. This prevents the tendency to toughen while it is mixed to a lump-free consistency. I recommend instead of butter, the Smart Balance© vegetable "margarine" that has no trans-fatty acids. It is not hydrogenated, and of course being mostly palm-kernel oil and not dairy, it has no saturated fat. I used regular cane sugar, but if one doesn't mind a darker crepe, for more health, use unrefined, or turbinado sugar. This recipe called for just egg yolks after that occasion where one's significant other should only eat the fruite de la poulet sans cholesterol and you want something to do with them. I suppose using whole eggs would work, if one adjusts the other liquids, but it is a fluid batter. One could use regular milk in all it's varied persuasions instead, but canned evaporated milk adds its own interesting taste.
There is nothing but your timidity that could stop you from adding or substituting almond extract, cinnamon, or any flavor in varied combinations. In contrast, one could leave out any of these -- including my gastronomically tested one of vanilla and sugar especially if one isn't making it for breakfast (or dessert). One might want to fill the rolled up this thin pancake with meat, cheese, beans, or whatever your tofu-brained imagination can conjure -- making an entree for snacks, lunch or dinner.
In a mixing bowl combine the flour, eggs, milk, water, salt, margarine, sugar, and vanilla. Beat on medium until totally creamy.
On medium heat on buttered shallow omelette pan
pour just enough to make one 5 inch circle. After about a little more than a minute, carefully flip with wide spatula
and cook for another half a minute -- or until deep golden brown
Remove, put on plate or wax paper
and roll 'em up filled with your favorite jelly
, creamed cheese
, or just top it with pure maple syrup
.Note: Spelt is an ancient grain, not having been bred for use by huge conglomerate bakeries.