Step 1

To a large bowl, add the spelt flour, cornstarch, tapioca starch, cocoa powder, baking powder and salt and whisk very well. Sift the cocoa powder if it's lumpy, as you do not want a lumpy batter.

Step 2

To the same bowl, add the milk, syrup and vanilla. Whisk well until very smooth. Do not worry about over-mixing. You want the batter very smooth and it should be on the runny side. This is important so that the batter is easy to spread onto the pan into a thin layer and form the classic crepe texture. If your batter is too thick, add a touch more milk.

Step 3

Let the batter sit for 10 minutes while you heat up a 10 inch NONSTICK pan over medium-low heat. You must use a quality nonstick pan or else your crepes will stick. I did not use any oil and they worked beautifully. DO NOT use stainless steel.

Step 4

Add an overflowing 1/3 cup of batter to the center of the pan and immediately pick up the pan and rotate it around quickly allowing the batter to form a large round thin layer covering the bottom of the pan. I literally pickup the pan, rotating it around in the air while pouring the batter into the pan. This method works perfectly. Cook 2-3 minutes or when the edges and top are firm and bubbles cover the top and start to have a dry appearance. (see photo) Use a thin spatula to loosen around the edges and carefully flip over quickly. They should flip very easily (if your batter was the correct consistency) and using a good pan. Cook another minute on the opposite side. If they are not loosening under the edges easily, cook a few more seconds. If they aren't flipping easily, then it may need that your pan needs nonstick spray.

Step 5

Repeat until the batter is gone. I got 7 large crepes. Fill with strawberries or any fruit you like. You can either roll them up or fold them over into triangular shapes. Top with the fruit, chocolate sauce, whipped cream and powdered sugar, if desired. The crepes themselves are not overly sweet, as this allows the chocolate flavor to be strong and allow for the sweetness of toppings and/or fillings to be balanced with the crepes in the end product.