{"id":960,"date":"2009-01-18T10:49:09","date_gmt":"2009-01-18T18:49:09","guid":{"rendered":"https:\/\/nourishedkitchen.com\/recipes\/?p=372"},"modified":"2019-07-08T11:54:48","modified_gmt":"2019-07-08T18:54:48","slug":"sprouted-spelt-crepes","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/sprouted-spelt-crepes\/","title":{"rendered":"Sprouted Spelt Crepes"},"content":{"rendered":"\n
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For a long time, I struggled to find a decent, whole-grain crepe recipe.   Usually, whole grain flour would cause the crepe to fall apart or to have a mealy texture unbecoming of a good crepe.   Using sprouted spelt flour as in this recipe - or even sprouted soft white wheat - eliminates those drawbacks and provides a boost of fiber and micronutrients to the dish.   We serve these with fruit we preserved over the summer and a cultured dairy food like kefir, yogurt or viili.   As a   tasty alternative to sweet crepes, serve them with lox, steamed asparagus and hollandaise sauce<\/a>.  Sprouted grain<\/a> is rich in nutrients and enjoys an increased level of vitamins than its non-sprouted counterparts.<\/p>\n\n\n

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5<\/span> from 1 vote<\/div><\/div>\n
14<\/span> - 15 crepes<\/span><\/span><\/div>\n\n\n<\/div>\n

sprouted grain crepes<\/h2>\n\n
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Ingredients<\/h3>