These crepes are so simple and very versatile, you can add spices to the batter, and serve them with any fruits, chocolate, Nutella or ice-cream you like. You can even lay out a pick and mix of toppings for people to serve themselves. In this recipe they are vanilla crepes with griddled white peaches and lavender, served with cashew milk yogurt that has had maple, vanilla and lavender stirred through.
- 2 cups spelt flour
- 2 cups almond milk, or any other non-dairy milk
- 2 ½ tbs groundnut/coconut oil/vegetable oil
- 1 ½ tbs coconut sugar/stevia/caster sugar
- 1 1/2 tsp vanilla extract
- 1-2tsp oil to grease the pan
- 4 peaches stoned and cut into 6ths
- 150g dairy free yogurt
- 1-2tbs maple syrup
- 1 tsp. vanilla extract
- 1 tsp Culinary grade lavender
First make the crepe batter, either blend all the ingredients in a blender till just combine, about 30 second, or mix by hand by combining the dry in a bowl and the wet in another and gradually add the wet to dry until combined and lump free. Set aside.
Mix together the yogurt, maple, vanilla and half the lavender. Set aside
Heat a griddle pan to high, once its hot and a tiny bit of oil to very lightly grease, then add the peaches in a couple of batches. Turn over once they come up of the pan easily and griddle the other side.
Set them aside while you make the crepes.
In a large non-stick pan heat a little of the oil on medium to high, once the pan is hot pour some of the batter in and tilt the pan to spread it out as thinly as possible.
Brown on both sides and set aside, you can pile them up and keep the warm or serve as you go, topping with a few peach segments, a drizzle of yogurt mix and a sprinkle of lavender. Or with whatever you fancy.