Strawberry Crepes with Hazelnut Choc Sauce




  • 2 cups white spelt flour
  • Pinch salt
  • 2 1/2 cups Bonsoy
  • Olive oil to fry


  • 2 tbls hazelnut butter
  • 1 tbls rice syrup
  • 1 tsp vanilla extract
  • 1/2 cup hot water


  • 1 punnet fresh strawberry’s
  • 1 tsp Buderim Ginger, diced



  1. Sift the flour and salt into a bowl.
  2. Gradually add Bonsoy to the flour whisking constantly to avoid lumps.
  3. Batter should be the consistency of thick cream, so if necessary add some more Bonsoy or water.
  4. Warm a non-stick pan and brush in a little olive oil. Pour enough batter in, about 1/3 cup, and roll pan so batter is even.
  5. Cook for about a minute, flip then cook for another minute or until crepe is cooked.
  6. Place on a plate covered with a clean tea towel and repeat with remaining batter.


  1. Combine nut butter, rice syrup and
  2. vanilla extract. Slowly whisk in hot
  3. water.


  1. In a small bowl, combine
  2. strawberries and ginger.

To Assemble

  1. Lay each crepe flat and add a little bit (about 2 tbls) of fruit in the lower quarter. .
  2. Fold crepe in half and then half again.
  3.  It will come out in a triangle.
  4.  Drizzle sauce over crepe and serve.