Spelt Buttermilk Crêpes

November 1, 2011

Dreamy, thin batter with crispy corners…dressed in sweet loveliness and rolled into a dainty, delicious cigar. Every time I inhale the beauty that is the crêpe, I am left grinning like a five-year old on Christmas morning.

The bubbly Hannah reminded me a few weekends ago that my life was seriously lacking in crêpes. This was demonstrably true. Could it be possible that it had been an entire year since I had made crêpes? Well, yes, precisely 364 days. Unacceptable, Heidi.

Sunday morning I decided to create my own crêpe recipe. I do adore traditional, pliable crêpes, they have brought me much joy in life. However on this day I wanted something a little different.

I tend to find regular crêpes, though divine, don’t fill me up. And so for this breakfast I wanted to use more wholesome flours to get in more nutrients, including fibre. Wholemeal flours are my favourite for this reason, and I use them wherever I can. Spelt is great as it contains less gluten than regular flour, so gluten-sensitive individuals can enjoy it (note that it is not gluten-free, so those with coeliac disease cannot eat spelt).

I also needed to re-work my traditional recipe as I was out of milk (oh!)…and so I used buttermilk.

Seriously, who has buttermilk but not milk in their fridge? I do…

Spelt Buttermilk Crêpes

Makes 6 Crêpes

Notes: these crêpes are a little lumpy, giving them a roti-like appearance. I like to call that rustic, it sits a little better, more forgiving than ‘lumpy’. It’s important to note that they will not drape across the pan like regular crêpes do, in that lovely flowing fashion. They are more like a pancake in the sense that you need to spread the batter thinly yourself. I truly adored these crêpes. They were thin yet had substance to them.

This recipe requires a Hand Blender and 1 hour of refrigeration time.


1/3 cup Rolled Oats
3/4 cup Wholemeal Spelt Flour
2 tablespoons Caster Sugar
A pinch of Salt
2 Eggs
1 teaspoon Vanilla Extract
1 cup Buttermilk
Butter, for cooking
Lemon, Sugar and Jam for serving.


1. Blend the Rolled Oats in a Hand Blender until it resembles a semi-fine flour
2. Add the oat flour and spelt flour to a large mixing bowl, along with the sugar and salt. Stir to combine.
3. Make a well in the centre of the mixing bowls and add the eggs. Beat the eggs with a fork.
4. Add the vanilla extract and buttermilk and fold through.
5. Cover the bowl with gladwrap and refrigerate for an hour.
6. After an hour, take your batter out of the fridge and heat a non-stick pan over low heat (ideally you will have a couple of pans going at once, so as to cook the crêpes faster). Grease the pan generously with low-fat dairy spread.
7. Check that the pan is hot (flick some drops of water on the pan, if it’s ready the water will dance). When hot, add a ladle of mixture and spread out so it creates a fairly thin and even circle.
8. Cook for a few minutes, until browned on the bottom, then flip and cook on the other side. When golden brown on both sides, transfer to a plate and cover with foil.
9. Repeat until all crêpes are cook.
10. Serve with lemon and sugar, maple syrup or jam (or whatever your heart desires).


I like my crêpes with Lemon, Sugar and Berries. A dash of Pure Maple Syrup is also lovely.

Ben likes his with Nutella

…spread over hot crêpes so it oozes and melts, it’s a beautiful thing.

Heidi xo

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  • Lisa (bakebikeblog) November 1, 2011 at 8:35 am

    pancake craving alert!! LOl

  • Michelle Chin November 1, 2011 at 8:59 am

    i don't have buttermilk or milk in my fridge. 🙂 hehe.

  • Leah November 1, 2011 at 10:25 am

    this looks like a wonderful recipe heidi!!! mmmm Nutella crepes….:)

  • Cassandra @foodmyfriend November 1, 2011 at 10:42 am

    Omg nutella on crepes. You are speaking my language woman. These look absolutely stunning! Good for you 🙂

  • Hannah November 1, 2011 at 10:48 am

    Heidi, these crepes look amazing! My Mum always just made Dutch Baby pancakes, so getting crepes (always with lemon and sugar) at friends' places was a treat. Though, in reality, I never liked them hugely, I think because they were often kind of pallid and oily. Yours, however, look scrumptious, and I love the use of nuttier whole flours and oats!

  • Iron Chef Shellie November 1, 2011 at 11:04 am

    lol that is true, I've been seeing a lack of pancakes in your instragram feed! Glad you fixed that stat 😛 x

  • Lisa November 1, 2011 at 12:53 pm

    My Dad refuses to eat pancakes (?!) so Mum has always made crepes instead. I agree, lemon and sugar is the best, but I also really like apple sauce. One of these days I may attempt to cook them, but for now I will stick to pancakes and just visit Mum and Dad for my crepe fix.

  • Heidi November 1, 2011 at 1:13 pm

    Lisa – haha, bound to happen 😉

    Michelle – well then you're stuck 😛

    Leah – thanks, lovely!!

    Cassandra – awe thanks!

    Hannah – yes, the nuttier the better! I agree, oily crepes = not great. bleh. Baby Dutch pancakes are al kinds of amazing though!

    Michele – hahaha tell me about it 😉

    Lisa – ooooh apple sauce! Now I totally want to make stewed cinnamon apples & put them in as a filling. Genius, thanks lovely!

    Heidi xo

  • Hannah November 1, 2011 at 6:08 pm

    Aw thanks for the mention, I'm actually writting a post at the moment about these prune balls & was going to mention your post about prunes, haha so look out 😉 Love the recipe, and the addition of oats! I used to be guilty of smothering my crepes with nutella, mmmm it's tasty! x

  • Julia @ Boredom Abounds November 1, 2011 at 6:53 pm

    Mmmm, Nutella Crepes sound so good. Note to self: make some ASAP.

  • msihua November 1, 2011 at 7:25 pm

    Yum! This makes me want to just run to the kitchen and make some now 🙂

  • The InTolerant Chef November 1, 2011 at 7:44 pm

    I just might make some pancakes tomorrow, now you've planted that idea in my head 🙂

  • Heidi November 2, 2011 at 7:33 am

    Hannah – you're welcome, thanks for reminding me! Will check out your post now 🙂

    Julia – here here 😉

    Msihua – hehe dooooo it!

    InTolerant Chef – yay! pancake love 🙂

    Heidi xo

  • Ashley November 2, 2011 at 5:16 pm

    I am all about nutella, maple syrup and honey with my crepes/pancakes. Breakfast for champions? I think so!

    Your crepes are making me think of buckwheat galettes from Rouge Galette or Le Triskel in the city….it's been a little while….mmmmm…

  • GG November 3, 2011 at 1:18 am

    Who does have buttermilk but not milk? The crepes look delicious a great way to make them a little more filling. GG

  • Heidi November 3, 2011 at 7:34 am

    Ashley – mmmm yes! We're totally thinking savoury next time 😉

    GG – thanks! & yes, I'm weird haha 🙂

    Heidi xo