This is a simple recipe for Sweet Crepes that you can use in dessert recipes, etc. We used ours in a sweet breakfast - Apple Cinnamon Crepes. They were delicious! In fact, I think I enjoyed the sweet version more than the savory crepes.
2 large pasture eggs
1 1/4 cup whole milk
1 cup spelt flour, try this
3 tbsp. butter, melted, and a little extra for coating the pan (or ghee, try this)
2 tbsp. maple sugar (or coconut sugar)
1 tsp. organic vanilla extract
1. Make the batter: Combine all ingredients above in a medium to large bowl and mix thoroughly using a hand mixer.
2. Cook the crepes: Heat a small pan on the stove over medium-low to medium heat (I actually stayed right between the two). Add a small amount of butter (like a tsp.) and swirl to coat. Don't over-butter or you'll have feathery crepes that are a little unwieldy. Pour 2 1/2 to 3 tbsp. of batter into the center of the pan and swirl to spread evenly. Cook about 30 second or until the top has no visible wet areas and then flip and cook another 10 seconds. Remove from heat and lay flat until cool (I placed mine on paper towels). Repeat until you've used all the batter, adding a little butter here and there as needed.
3. Storage: After they have cooled, you can store in the refrigerator or freezer. If freezing, when ready to use, thaw on a rack and then gently peel apart. Some suggest to store with layers of wax paper between crepes and that you could microwave to thaw. 1-2 mths in freezer; several days in the refrigerator.
Comments: Super easy, but definitely not quick as you will need to do one at a time. Using 2 1/2 tablespoons per crepe, this made 16 crepes. Sprinkle with little maple sugar or coconut sugar or drizzle with maple syrup and cinnamon and serve. Or, fill with your favorite ingredients, like Lemony Creme and top with blueberries. Or, try making Apple Cinnamon Stuffed Crepes (amazingly delicious).
Be advised, all crepes recipes I researched for this recipe instructed one to let the batter "rest" for 30 minutes to 1 hour in the refrigerator (or up to 48 hours). This was reportedly to allow the bubbles to subside so that the crepes would be less likely to tear during cooking. I do not have that sort of patience and when I was ready to cook crepes, I was ready to cook crepes. So I did not refrigerate and I personally had no problems at all with the crepes tearing. In fact, I was quite impressed with their durability.