Thin, gentle crepes, these are the kind that require tart tangy yoghurt and vanilla berry jam.
For the jam:
2 cups fresh or frozen berries
2 heaped tablespoons honey
1 teaspoon pure vanilla extract
½ cup water
1 tablespoon lemon juice
Combine the berries, honey, vanilla extract and water in a small saucepan over medium heat. Bring to a soft boil, and simmer for 15-20 minutes or until thick and glossy.
Stir in the lemon juice, then leave to cool a little before transferring to a medium sized glass jar.
For the crepes:
1 cup spelt flour*
1 cup coconut milk
4 free range eggs
1 tsp vanilla
pinch of salt
*Buckwheat, quinoa or rice flour can be used as a gluten free alternative.
Add all the crepe ingredients to a food processor and blend until smooth.
Grease a large skillet and place over high heat. Once hot, reduce the heat to low, then add 1/3 cup of the crepe batter to the pan, swirling the pan to coat the base. Cook for 1–2 minutes on each side, or until golden.
Repeat with the remaining batter, keeping the stack of cooked crepes warm in the oven if you like.
To serve, fill the crepes with natural yoghurt and a few dollops of vanilla berry jam. Enjoy warm.