Vegan chocolate crepes are great all year round, with oranges as served here, or with berries in the summer and pears in autumn. These healthier, dairy free crepes are made with spelt flour and just a small amount of coconut sugar, and they're on the small side to make them easier to flip.
Add the milk and oil to the bowl and whisk until just combined. Set aside to rest for a few minutes while the pan heats.
375 ml non-dairy milk, 2 tablespoons oil*
Heat a flat-bottomed pan over medium heat with a little coconut oil.
Add about 3 tablespoons of batter (I use a gravy ladle) to the pan and turn the pan to spread the batter. Cook for about 30 seconds, until the crepe looks like it's drying, then flip and cook for an additional 30 seconds.
Continue until all the batter has been used, then serve hot with your desired toppings.
Notes
• You'll see some small bubbles in the crepes but look for dryness - if there's a patch that still looks wet they can probably be flipped, but just test and see what works for you.* I used hazelnut oil. You can use any liquid oil or melted coconut oil.