Spelt Chocolate Crepes


1/3 cup Spelt flour*

3 tbls cocoa powder

3-4 tbls sugar

pinch of salt

2 large eggs

1 tsp vanilla extract

2 tbls melted butter

Topping of your choice. 



1. Place ingredients in a food processor or blender with a pinch of salt.

2. Blend until smooth, then strain into a jug. Cover and set aside to rest for 30 minutes at room temperature.

3. Dip a piece of paper towel in melted butter and use to brush base of a 16cm non-stick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film and pour any excess back into the jug. Cook crepe for about 1 minute until underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden.

4. Transfer to a plate and cover with foil to keep warm. Repeat for remaining crepe mixture, stacking crepes on the plate as you go.

* for a gluten free option try an all purpose gluten free flour. 

Topping suggestions. 

Chocolate Sauce, Peanut Butter and Berries

Salted Caramel and Banana

Honey and Banana

Strawberries and Cream 


Liz Biega