Thursday, July 03, 2014

thursday recipe: Ruth's spelt crepes with avo, fetta, lemon and sprouts

Before we get to the recipe, let's take in the view for a moment.

Who wouldn't want to wash the dishes with this magical garden to gaze upon?

Today's recipe comes from my dear friend Ruth who we were lucky enough to spend a beautiful Sunday morning with, and her delightful family, in their sun soaked back garden pictured above during our stay in the Byron Bay area.

The table was set with fresh paw paw and lime, pumpkin and rice bread toasted, home made marmalade, hot chai and Ruth's wonderful paper thin spelt crepes. The children all clambered for strawberries and to spread their crepes with honey or maple syrup, while the grown ups tried Ruth's savoury filling of avocado, marinated fetta, Ruth's sprouts and a squeeze of lemon. Roll like a wrap and enjoy, no cutlery required.

I say Ruth's sprouts because Ruth and her partner Michael run a business selling beautiful fresh sprouts at Byron Bay and Mullumbimby farmer's markets. If you are local or visiting the markets buy some of their sprouts, they are the best really they are! You'll be hooked.

The sprout mix can contain sprouted blue peas, mung beans, fenugreek, alfalfa, lentils, soaked almonds...and perhaps there are some others I can't remember right now...(if you are reading Ruth please feel free to add in the comments :)

We were lucky to have lemons plucked from their backyard tree by Ruth with the help of one of her twin babes.

I know its all sounding pretty idyllic, and well it was.  Not every winter morning is this sunny or full of joy but it was one of those mornings where the children all played happily, the adults enjoyed endless cups of chai and we all savoured the moment.

Ruth has such a beautiful feel for creating tasty, nourishing food. She rarely follows a recipe except when baking, so when I asked her for this recipe it went along the lines of, "hmmmm lots of eggs, I use lots of eggs. I filled that big bowl with flour and used maybe 6 or 7 eggs. I made a well in the centre of the flour maybe 4 or 5 cups, cracked the eggs in and gently whisked them in so as not create lumps, then I added milk until it was really thin. Oh and a pinch of salt. This batch had a pinch of salt. Oh and it must be made the night before. I don't know if that's an old wives tale but it is something I always do, make the mixture the night before."

For those of you who feel lost at the mere thought of throwing ingredients together and hoping for the best I had a go at making Ruth's recipe for you with measurements. Ruth changes the flour around depending on what she has in the cupboard, sometimes buckwheat, sometimes wholemeal spelt mixed with white spelt, other times some rice flour gets thrown in too.

So this weekend get a few friends together, pray for a good dose of winter sun and make a batch of Ruth's spelt crepes.

Ruth's spelt crepes with avo, fetta, lemon and sprouts


2 cups wholemeal spelt flour
3 eggs
1 cup of milk of choice
1 and 1/3 cups of water
pinch of salt (optional)
1 large ripe avocado, roughly 'smashed' in a bowl with a fork
1 container Barambah organic marinated fetta (this just happened to be the one Ruth had)
Sprouts of your choice
1 lemon cut into wedges to squeeze
Butter or coconut oil for frying

(makes 12-14 depending on the size of your pan)

To make

Make the mixture the night before.
Place flour in large mixing bowl.
Make a well in the centre and crack eggs into well.
Using a hand whisk, gently whisk the eggs into the flour and begin to gradually add the milk and then the water.
Continue whisking until smooth.
Cover and refrigerate overnight.
Next morning take the mixture out of the fridge and allow to come to room temperature.
Depending on how thick or thin you like your crepes you may need to add some more milk or water, if you like them paper thin like Ruth's you want the mixture to be very thin, the consistency of water.
If you are feeding a crowd and want to cook a stack and keep them warm, turn your oven on low and as you cook the crepes add them to a plate, cover with foil and keep in the oven.
Heat a large round frypan or crepe pan if you have one, and add a teaspoon of butter or coconut oil, enough to coat the bottom of the pan.
When the fat is sizzling pour in enough mixture to coat the bottom of the pan.
Turn the heat down a touch if too high, cook until bubbles appear and then flip over and cook other side until golden.
As Ruth says, the first couple are never the best of the batch, not that anyone complains!

To assemble

Place some smashed avocado, crumbled fetta and a sprinkling of sprouts in the centre, squeeze lemon over the top and roll up. So delicious and they would also make a nourishing afternoon tea alternative to cake!


  1. What a gorgeous view! The crepes looks delicious as well.

  2. Yes that view is amazing, so golden and beautiful. That breakfast looked pretty perfect too, can't wait to try out that recipe xxx j

  3. Your beautiful pictures have me craving your crepes... or your view! x

  4. These sound absolutely delicious Nikki I must give them a try, thank you for the recipe:) And what a beautiful view to sit and look out onto, bliss. xxx

  5. Thanks ladies for stopping by. Where have I been?! I like to keep up with replies to comments and have only just seen yours now. I think I am failing dismally at keeping up with this blogging gig while on the road! I said to my husband the other day, "how do travel writers do it?!" He kindly answered with "they have hotel rooms to sit in at the end of the day and don't have children to take care of" this is not entirely true but it made me feel better :) xx

  6. yum. i'm sending this link to sam (chief crepe maker around here) for our sunday morning pancakes session.

    rachel x


Thanks for your comments. I read every one!

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