Whole Spelt and Vanilla Low-GI Crepes from Megalowfood
Makes about 15 to 20 crepes
Low GICourse: Main coursePreparation time: 10 minutesCooking time: 40 minutes
Instructions
1. Blend everything together in a blender for about 1 minute until well emulsified.
2. Heat your crepe pan over medium-high heat (I use setting 7, which goes up to 12).
3. Lightly grease your crepe pan with coconut oil using a brush.
4. Cook your crepes as usual (when the edges start to brown, you can flip them), but don't leave them too long once flipped, and watch the cooking carefully.
5. Enjoy your meal!
6. To prepare your hazelnut powder: roast whole hazelnuts in a hot oven (about 150°C) until the shells start to peel off. Be careful, as they can burn quickly! Watch them closely.
7. Put the peeled nuts (to peel them, rub them in your hands and the shells will come off in small pieces) in a coffee grinder or powerful blender until you obtain a fine powder, being careful not to turn it into a paste by releasing its oil.
8. Mix all the recipe ingredients in a blender until you get a creamy consistency.
9. Store in an airtight jar in the refrigerator for up to 3 months.