To me my favourite plates of food are the ones that bring the most nostalgia. All the memories I hold closest to me are ones made over food, so, as the foodie that I am every meal I make reminds me of a story. Sometimes sad, though mostly heart-warming; Crepes certainly bring back all sorts of memories from my childhood. Making these Spelt Crepes the first thing that ignited the memory was the smell, the smell I would jump out of bed for as a child. I’d run downstairs and see my brother Tom sitting at the kitchen table while my mum flipped pancakes and reached into the larder for the lemon and sugar. My sister would be somewhere near, but not quite as eager as the two of us. Tom who would have been waiting for these crepes far longer would know he’d be up for the first one, but as the sassy little sister I’ve always been I would make a ruckus to make sure it was mine. Once we all had the pancakes on our plates my mission was to win the crown for eating the most. I’d practically inhale them (mindful eating at it’s finest). I can remember the taste so well, creamy, soft, light crepes oozing with the classic sweet and citrus taste. I overuse the word ‘creamy’ but it’s one that for me describes so perfectly the comforting feeling eating these crepes gave.
Making these spelt crepes gives me a flash of all those memories, and is the reason I love them today. For a food isn’t simply wonderful for the taste but the memory that comes with every bite.
2 organic free-range eggs
1 cup dairy free milk (almond/brown rice or my favourite oat milk)
½ cup water
2 tsp melted coconut oil
1 tablespoon pure maple
1 1/3 cup light spelt flour
1/4 teaspoon vanilla paste/extract (optional)
Pinch of salt
RAW CHOCOLATE DRIZZLE:
1 cup cacao powder
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
Toppings: Strawberries + Desiccated Coconut
Start by beating the eggs, and add in all the liquid ingredients in a medium sized bowl.
Add the spelt flour in a larger mixing bowl and slowly whisk in all the liquid ingredients. Once fully combined and a smooth batter has formed, put in the fridge to cool for 5-10 minutes.
Put a small amount of coconut oil into a pan on medium-high heat. When piping hot add in a small amount of batter. Move the pan so the batter is very thin, and reaches all corners of the pan. Flip when golden and cook the other side. Repeat with the rest of the batter. Should make 6-8 crepes depending on how large your pan is!
Meanwhile make the chocolate sauce by melting the coconut oil, taking of the heat and whisking all other ingredients into the mix.
Chop up the strawberries, and get drizzling and pimping up your crepes. Enjoy!