Chai crepes with fresh figs and strawberries

We enjoyed these beauties on a recent camping holiday. 

When travelling I love discovering the fresh local produce from the farms.

So much goodness - these figs and strawberries, as well as blueberries and oysters, just to name a few.

I absolutely love chai and decided to substitute it for milk in my classic crepe recipe, worked a treat.

I actually bought this Sticky Chai (from Three Ropes in Parramatta) as my secret santa present for the food bloggers picnic but forgot to take it, let me tell you it has not gone to waste.

The chai is simmered with some water and honey before adding milk (we use soy) and letting cook for a few more minutes, let cool and strain.

The crepe mix consists of flour, chai, egg and melted butter.

Cook in a pan on medium hot heat for a couple of minutes each side.

Served with fresh fruit and drizzled with honey, no reason you can't enjoy fantastic food when your camping.

Chai crepes

1 cup plain flour (whole spelt is delicious)

1 1/2 cup cooled chai tea 

1 egg

1 tablespoon melted butter 

Whisk everything together to make a smooth butter, it should be quite runny, if too thick add extra chai.

Heat a pan to medium hot, add a little butter (just for the first one).

Add about 1/4 to 1/3 of batter and swirl so it covers most of the pan.

Cook for a couple of minutes each side.