Crispy Spelt Pancakes with Rhubarb Compote

Prepare the pancake batter by placing the spelt flour, eggs, milk, and oil into a blender. Blitz until the mixture is completely smooth, then set aside to rest for at least 10 minutes. Meanwhile, combine the chopped rhubarb, honey, orange juice, and orange zest in a medium saucepan. Cook over medium heat, stirring occasionally, for 8–12 minutes until the rhubarb has softened and collapsed into a thick compote. Taste and add more honey if desired, then set aside.

Melt 1 tablespoon of butter in a large frying pan over medium heat, swirling to coat the surface. Pour in enough batter to thinly coat the base, swirling the pan to spread it evenly. Cook for about 1 minute until the underside is golden, then flip and cook for another 30–60 seconds until cooked through. Remove to a plate and keep warm. Repeat the process with the remaining batter to make approximately 9 pancakes, adding a little butter between each.

Set aside a couple of spoonfuls of the rhubarb compote for garnish. Divide the remaining compote among the pancakes, spooning a little into the center of each. Fold the left and right sides of each pancake over the filling so they overlap, then fold the side nearest to you over the center and roll tightly to form neat rectangular parcels.

Melt the remaining butter in the frying pan and carefully add the pancake parcels. Cook for 1–2 minutes per side until crisp and golden brown (you may need to do this in batches). Transfer to serving plates. Toast the flaked almonds in the residual butter in the pan over low heat for 2–3 minutes until fragrant. Serve the parcels topped with crème fraîche, the reserved rhubarb, toasted almonds, and a final drizzle of honey.