Spelt Crepes (contains gluten)

CCNM’s Simply Healthy Cookbook, 2002

1 cup water
1 cup milk or milk substitute
2 eggs
2 cups spelt flour
¼ tsp. salt
5 tsp. butter

In a bowl, whisk together water, milk and eggs. Gradually add flour and salt, still whisking. Over medium-high heat melt 1 tsp. butter. Pour a large scoop of mixture into pan, swirling it around to spread it thinly and evenly. Once lightly browned, flip and cook for a few seconds on the other side. Start over again using another tsp. of butter for the next crepe.

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