There is an art to getting your crepes nice and thin. It’s important to make sure your batter is runny and that you work fast when adding the batter to the pan. You want to spread the batter across the base of the pan before the crepe starts to cook.
Spelt & Strawberry Crepes
- September 28, 2016
- 3
- 5 min Prep
- 20 min Cook
- Easy Difficulty
Ingredients
- 250g fresh strawberries
- 1 tbs raw honey
- 1/2 tsp vanilla bean powder
- 4tbs water
- 1 cup wholemeal spelt flour
- 1 1/2 cups almond milk
- 3 eggs
- olive oil
Directions
- Step 1
- Remove the green tops from the strawberries and add the strawberries to a saucepan along with the honey, vanilla bean powder and water.
- Step 2
- Cook over a low heat for 15 minutes, remove from the heat and set aside.
- Step 3
- Sift the spelt flour into a mixing bowl. Add the eggs and almond milk, whisk together until well combined. You should have a smooth runny batter.
- Step 4
- Heat 1 teaspoon of olive oil in a large fry pan over a medium heat, add 3 tablespoons of the crepe batter. Quickly swirl the batter in a circular pattern across the base of the pan.
- Step 5
- Cook for 2 minutes on this side before turning it over and cooking it for a further 1 minute.
- Step 6
- Remove from the pan and repeat the process with the remaining batter.
- Step 7
- Serve the crepes topped with the strawberry sauce and some greek yoghurt or coconut yoghurt.
