Kamut crepes – great substitute for white flour crepes!


1/2 cup kamut flour

3/4 cup non-dairy milk

2 eggs

1/4 cup maple syrup

1/4 cup melted coconut oil

pinch of salt


Blend or mix all ingredients together. Heat a non-stick skillet and pour 1 soup ladle of batter into the skillet and tilt the skillet to coat the bottom in a thin layer (if the batter seems too thick, add 1 to 2 tablespoons of water). Cook the first side until lightly browned, about 1 minute. Using a spatula, turn and cook the second side for 30 to 60 seconds (the second side will look spotty). Slide the crepe onto a plate and cover with foil to keep warm. Continue making crepes in the same fashion until all the batter is used

kamu crepes