Spelt Crepes with Chocolate Peanut Butter Ganache - spelt flour

Method

• In a blender, combine the spelt flour, all-purpose flour, salt, milk, water, eggs, and 1 tablespoon of the coconut oil.
• Pulse for 10 seconds until smooth.
• Cover and place the crepe batter in the refrigerator to let rest for 20 minutes.
• Heat a 10-inch nonstick pan and lightly brush it with some of the remaining butter.
• For each crepe, add 1/4 cup of the batter to the pan and quickly swirl to spread evenly.
• Cook over moderate heat until the underside is speckled and lightly golden, about 30 seconds to 1 minute.
• Flip the crepe and cook for 30 seconds to 1 minute longer.
• Repeat with the remaining batter to make 8 crepes, brushing the pan with butter as needed.
• Place the chopped chocolate and peanut butter in a small heatproof bowl set over a small saucepot of simmering water.
• Melt the chocolate and peanut butter together over low heat, stirring, until melted and smooth, about 4 minutes.
• Fold the crepes into quarters and transfer to plates or a large serving platter.
• Lightly drizzle the warm ganache over the crepes, top with crushed peanuts, and serve right away.