Hemp Crepes

Thin crepes with hemp flour for a nuttier flavour and modest protein boost. Sweet or savoury, brunch or dinner.

Hemp Crepes

Yields 12 crepes. Prep 10 minutes plus 30 minutes rest. Cook 20 minutes.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup hemp flour
• 1/4 teaspoon salt
• 1 tablespoon sugar (omit for savoury)
• 3 large eggs
• 1 1/2 cups milk
• 1/2 cup water
• 3 tablespoons melted butter, plus more for the pan
• 1 teaspoon vanilla (omit for savoury)

Method

1. Whisk dry ingredients in a bowl.
2. In another bowl, whisk eggs, milk, water, melted butter, and vanilla.
3. Whisk wet into dry until smooth. Strain through a sieve if any lumps remain.
4. Rest the batter in the fridge 30 minutes (or overnight). The flour absorbs liquid; crepes turn out more tender.
5. Heat a 22 cm non-stick pan over medium. Brush lightly with butter.
6. Pour 1/4 cup batter into the pan and immediately swirl to coat. Cook 60-90 seconds until edges lift; flip; cook 30 more seconds.
7. Stack on a plate, covered with a tea towel.

Fillings

• Sweet: hemp ricotta, fresh berries, maple syrup, hemp hearts.
• Savoury: sautéed spinach, mushrooms, gruyère, ham.
• Brunch: scrambled eggs, smoked salmon, dill, capers, hemp hearts.