Citrus Spelt Crêpes with Strawberries + Chocolate | a2 Milk® USA Recipes
Citrus Spelt Crêpes with Strawberries + Chocolate | a2 Milk® USA Recipes

Citrus Spelt Crêpes with Strawberries + Chocolate

These citrus spelt crêpes use spelt flour, a whole grain wheat flour that is popular throughout Western Europe and has a wonderful, nutty flavor. This flour works best in quick breads, muffins, pancakes and crêpes.

Suitable for either breakfast or dessert, this recipe can be customized by adding different fruit, nuts, or other toppings.

Difficulty: Easy

Preparation: 40 minutes including rest time for batter

Cooking time: 2 minutes per crêpe

Servings: 2-4



  • 1 cup a2 Milk®
  • 3 Eggs
  • ½ cup Orange juice
  • Zest 1/2 orange
  • 1 Tbsp. Maple syrup
  • ½ tsp. Vanilla extract
  • ¼ cup Coconut oil, melted
  • 1 ½ cups Spelt flour
  • ¼ tsp. Sea salt
  • Extra coconut oil, ghee or butter for cooking



  • 1 lb. Strawberries, sliced
  • ⅓ cup Dark chocolate chips
  • 2 tsp. Coconut oil
Citrus Spelt Crêpes with Strawberries + Chocolate


  1. In a blender, combine the a2 Milk®, eggs, orange juice, orange zest, maple syrup, vanilla extract, and ¼ cup melted coconut oil. Blend until combined.
  2. Once the wet ingredients are combined, add the spelt flour and sea salt and blend until smooth. The batter will be quite thin and should resemble the consistency of double cream. Let the batter stand for 30 minutes or refrigerate for up to 2 days.*
  3. While the batter is resting, slice the strawberries. Also prepare the chocolate drizzle topping by combining the dark chocolate chips and coconut oil in a small saucepan (or in the microwave) over medium low heat, stirring until smooth. Be careful not to overcook the chocolate. Set aside for garnish.
  4. To cook the spelt crêpes, heat a small to medium-sized cast iron skillet, crêpe pan, or nonstick pan over medium heat. Melt a little coconut oil or ghee to lightly coat the bottom of the pan (about ½ tsp). When the skillet is hot, ladle just enough batter into the skillet to thinly coat it and quickly swirl the pan around so the batter covers the bottom of the pan completely (¼ – ⅓ cup batter, for example). You’ll want the crêpes quite thin. Cook until the crêpe begins to bubble and the bottom is slightly browned (about 1-2 minutes). Run a spatula along the edges, gently lifting, then carefully flip it over to cook the other side for about 30 seconds. You may use your fingers to help flip the crêpe. Remove from pan to a serving platter. Repeat with remaining batter until all batter is used, keeping the skillet lightly greased with coconut oil or ghee.
  5. To serve, top spelt crêpes with sliced strawberries and drizzle with the chocolate sauce. Enjoy!



  • Crêpe batter can be made ahead up to two days before cooking. Simply cover with plastic wrap, refrigerate, then give it a good whisk before using.
  • The crêpe batter may also be made by whisking in a bowl without a blender. Simply whisk until smooth.
  • Strawberries may be cut into heart-shaped slices by simply cutting the green tops off at an angle, creating a V when cutting through.


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