Spring, Winter, Breakfast, Sweet

French Crêpes with Blood Orange & Poppy Seeds

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

To serve
150g dairy-free yogurt
1-2 tbsp maple syrup
Blood or regular oranges, sliced
Poppy seeds
Icing sugar


  1. Add all the crêpe ingredients to a blender, whizz until just combined, then set aside. Alternatively, mix by hand by combining the wet and dry ingredients in two separate bowls, then gradually adding the wet to the dry, until combined and lump-free.
  2. Place a large, non-stick pan on a medium to high heat, and add a little oil. Once it's hot, pour in some of the batter and tilt the pan to spread it out as thinly as possible.
  3. Brown the crêpe on both sides and set aside while you make the next one – you can pile them up and keep them warm in the oven, or serve as you go.
  4. To serve, stir the maple syrup into the yogurt, fold each crêpe into quarters, then top with some yogurt, a few slices of orange, a sprinkling of poppy seeds, and a dusting of icing sugar.

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