First combine the flour, salt and strawberry powder into a large bowl ( or another natural colourant of choice)*
Pour in the milk slowly, stirring constantly. The slower you pour the less chance of having a lumpy batter and the smoother than the colour will be as well. **
Add the vanilla, oil and sugar ( if including) then leave the batter to rest for around 20-25 minutes.
Lightly coat the bottom of a large frying pan with oil ( I use coconut) and then pour in enough batter to cover the bottom of the pan in a thin layer ( for my pan I use a ladle-full).***
Heat for between 40-60 seconds till the edges of the crepe begin to pull away from the pan and then flip and repeat. ( in order to keep the colour bright I tend to only cook it for 20-30 seconds on the other side).
If you’re wanting to create ombre effect crepe’s then simply add extra colourant in between each crepe. I used about ½ tbsp of strawberry powder mixed with a little bit of my plant-based milk to create a paste and then incorporated that into the batter. This reduces the risk of having lumps of powder in the batter.
Once cooked, cover with your toppings of choice and enjoy!