For the wholemeal crêpes, make the butter liquid and let cool. Mix butter, spelt, salt, eggs, milk and water with a hand mixer, then refrigerate for 1 hour with the lid closed.
Heat the clarified butter and melt. Heat a medium, heavy skillet until hot without grease. Dip kitchen roll in the clarified butter and grease the frying pan with it. Pour as little batter as possible into the frying pan, let it run and bake until the surface bubbles. Flip the crêpe to the other side, finish baking and keep warm until all the whole wheat crêpes are baked.
Preparation Tip:
Instead of clarified butter, you can also use butter for wholemeal crêpes!
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