These crêpes are so simple and versatile: you can add spices to the batter, and serve them with fruit, chocolate, Nutella or ice-cream. I also enjoy laying out a pick-and-mix of toppings so people can help themselves to whatever they fancy.
Here, I've made vanilla crêpes with sliced blood oranges, vanilla yogurt and poppy seeds. The maple syrup is optional, but highly recommended!
This recipe can also be tweaked by using plain flour and adding a little extra milk to loosen the batter, which makes lovaly pancakes for Shrove Tuesday, served with sugar and lemon.
For the crêpes
2 cups spelt flour
2 cups almond milk, or any other non-dairy milk
2½ tbsp groundnut, coconut or vegetable oil
1½ tbsp stevia, coconut or caster sugar
1½ tsp vanilla extract or vanilla bean paste
1-2 tsp oil for greasing
150g dairy-free yogurt
1-2 tbsp maple syrup
Blood or regular oranges, sliced
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