Ricotta Spelt Crepes

Sometimes I like to make up meanings for the names of ancient grains that have nothing to do with what they actually are. Kamut, for example, is a pet name for a woolly mammoth. Amaranth is either a city in a far off kingdom, or some kind of gem stone (possibly a gem stone named after the far off city in which it's mined). Spelt is probably an onomatopoeia, meaning the sound of expectorating (Spelt! 10 points for Gaston!). In reality, Spelt is a subspecies of wheat popular in the bronze age which is enjoying a new popularity among the health food crowd. Spelt flour acts a lot like wheat flour, though it absorbs more liquid than its more popular counterpart. The flour is sweet, so it is great for baking. And it makes excellent crepes.

These crepes were perfect: a little sweet, a little salty, a little nutty, with crispy edges and nice browned surfaces. They were quite easy to make--just a little labor intensive in the cooking phase. I am not an expert crepe maker, but it's amazing how much easier it gets after the first few crepes.* I developed a little dance around making the crepes. I didn't really trust myself to judge when the crepe was done (as they have a tendency to tear if you try to lift the edges up too soon). The recipe said they cook for one minute on the first side and forty-five seconds on the second side. So I would pour in the crepe then dash to the microwave and set it for a little less than a minute. When the time beeped, I would flip the crepe and then dash back to the microwave and set it for about forty seconds. It was quite silly, but I didn't lose a single crepe. So maybe it wasn't so silly after all?**