Spelt Crepes - cooking recipe

Ingredients

1 cup white spelt flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
3 eggs
1 cup buttermilk
1/2 cup water
3 tablespoons coconut oil (or your favorite cooking oil)
1/2 teaspoon butter or 1/2 teaspoon non-stick cooking spray

Preparation

In a large bowl, whisk the spelt flour, baking soda, salt, sugar, eggs, buttermilk, water, and oil to form a very smooth and thin batter. Or place in a blender and mix until smooth. Best if you can do this the night before - otherwise you can let it sit for 30minutes before baking (although they are still yummy if you cant wait).
Over medium heat, heat an 8-inch frying pan or a few minutes. Add the 1/2 teaspoon of butter or coat with cooking spray. You will only need to do this at the start.
Using a dry measuring cup, add a scant 1/4 cup of prepared crepe batter to the frying pan (you may need up to 1/3 cup if using a larger pan). Twirl the pan so that the batter covers the bottom of the pan in a thin layer. The first couple of crepes are often a write-off (or snack for the chef).
The crepe will be ready to flip when it appears slightly dry on top and golden on the bottom (approximately 1 1/2 to 2 minutes). To flip, I usually run a knife around the edge and then use my thumb and forefinger to flip it or slip a rubber spatula beneath. The crepes will only require about 30 seconds of cooking on the other side.
Stack the crepes on a plate as you go. You can keep them warm in a 200 degree F. oven or they are great served at room temperature.
They are yummy filled with nutella, peanut butter & bananas, plain & sprinkled with powdered sugar or our fave - filled with sauteed cinnamon apples & plain, non-fat greek yogurt.