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by Josée Fiset

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spelt crepes topped with apple

Why choose spelt over wheat? Because it is richer in protein, magnesium, zinc, iron, copper and lysine than wheat.

Preparation : 20 minutes

Baking : 30 minutes

Efficiency : 6


Spelt crepes


1. Heat up a large saucepan on medium-high heat and melt the butter. Add the apples, lightly browning them. Add the maple syrup and cook for 8 to 10 minutes, stirring frequently, until the apples become tender and caramelized.

2. Set aside.

Spelt crepes

1. In a large bowl, mix the flours and salt, forming a well in the middle.

2. In another bowl, mix the eggs with the water and vanilla using a whisk. Add the apple juice, gently pouring to preserve the bubbles. Pour everything on the flour and gently mix with the whisk.

3. Heat up a crepe pan on medium-high heat. Using paper towels, spread a little bit of the butter on the bottom. Pour approximately 1/3 cup (80 ml) of batter for each crepe and let it spread naturally to form a thick crepe or spread it out to achieve a thinner crepe. To obtain very thin crepes, simply adjust the texture of the batter by adding a little more apple juice. Cook for 1 to 2 minutes on each side. Continue with the rest of the batter, buttering the pan each time. Stack the crepes one at a time while keeping them warm.

4. Divide the reserved apples among the crepes and sprinkle the nut mixture on top. Serve immediately. To make your crepes even more decadently gourmet, melt butter over the warm crepes, top with the cooked apples and drizzle with maple syrup.


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