Spelt Crepes with Chocolate Peanut Butter Ganache

1. 1

   In a blender, combine the spelt flour, all-purpose flour, salt, milk, water, eggs, and 1 tablespoon of the coconut oil.

2. 2

   Pulse for 10 seconds until smooth.

3. 3

   Cover and place the crepe batter in the refrigerator to let rest for 20 minutes.

4. 4

   Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter.

5. 5

   For each crepe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly.

6. 6

   Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute.

7. 7

   Flip the crepe and cook for 30 seconds to 1 minute longer.

8. 8

   Repeat with the remaining batter to make 8 crepes, brushing the pan with butter as needed.

9. 9

   Place the chopped chocolate and peanut butter in a small heatproof bowl set over a small saucepot of simmering water.

10. 10

    Melt the chocolate and peanut butter together over low heat, stirring, until melted and smooth, about 4 minutes.

11. 11

    Fold the crepes into quarters and transfer to plates or a large serving platter.

12. 12

    Lightly drizzle the warm ganache over the crepes, top with crushed peanuts, and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.