Ingredients:
390g non-homogenised milk
150g spelt, wheat or khorasan (kamut)
1 tbsp organic apple cider vinegar
30g organic oil (mild flavoured)
3 free range eggs
pinch Himalayan salt
Method:
Place milk, grain and vinegar in bowl and blend for 2 minutes on speed 9. Scrape mixture down half way through.
Scrape mixture into a bowl (or leave in TM), cover with a tea towel and leave to soak at cool room temperature for 24 hours (I really do recommend this amount of time).
After the soaking period add all of the ingredients into the TM bowl (including the soaked flour) and blend for 3 minutes at speed 9.
Refrigerate for 30 minutes before making the crepes.
I make six large (and extremely filling) crepes using my crepe pan. I season the pan with butter before making the first crepe and then do not add any more butter to the pan.
Serve as sweet or savoury crepes - with lemon and rapadura, pure maple syrup, fruit and cream, chicken curry etc.
