Breakfast wraps – 3 ways

“The young ones love these and can help out when you’re preparing them. Change the fruits and nuts to suit your family’s favourite flavours”

makes about 10 wraps Ingredients For the spelt wraps

100g plain flour

70g spelt flour

Pinch of salt

Pinch of nutmeg and allspice

2 tbsps caster sugar

1 egg

200ml milk

50ml water (you may need a little more)

Oil, for frying

Topping 1

4 tbsps natural yoghurt 4 tbsps granola

3 tbsps chopped dried mangoes

Zest of ½ orange

Topping 2

4 tbsps crème fraîche 4 tbsps toasted coconut flakes

4 to 5 strawberries, sliced

Topping 3

4 tbsps quark

3 tbsps toasted almond flakes or hazelnuts or walnuts

3 tbsps fresh berries

Icing sugar, to dust Sprigs of mint, to garnish

Method

1 To make the wraps, spoon the flours, salt, pinch of nutmeg and allspice and caster sugar in a bowl.

2 Whisk the egg, milk and water in a jug. Pour the egg mixture into the flour and whisk to form a smooth thin batter. You may need to add a little more water. Leave to stand for about 10 minutes before using. If it is too thick (and often it will be), add a little more water and stir well.

3 To cook the wraps, pour the batter with a ladle onto a non-stick frying pan with a little oil over a medium heat. Cook for about 1½ minutes before turning over onto the other side for about 30 to 40 seconds. Slide onto a warm plate and keep warm with pieces of parchment to separate them.

4 To serve, arrange the wraps on a board or tray and add toppings as desired. Garnish with mint leaves and dust with icing sugar if you like.