1. Add the milk, sugar, egg, and vanilla extract to a small bowl and mix to combine. Mix spelt flour with baking powder, cardamom, and salt. Sift this mixture into the bowl with the milk and mix until well combined – you don’t want any lumps of flour. Let the batter sit for about 5 minutes.

2. Heat up a large frying pan with some butter. Cut the croissants in half lengthwise. Dip the halved croissants into the batter – work in batches and dip only the amount of croissants into the batter that fit inside the frying pan. Let excess batter drip back into the bowl, then arrange them in the frying pan so they don’t touch. Cook/fry the croissants over medium high heat for several minutes until nicely browned on both sides. Take the croissant halves out of the frying pan and keep them warm (e.g. in the oven) and continue with the remaining croissant halves – you might need to add some more butter in between.

3. Dust the French toast with some confectioners’ sugar and serve with whipped cream, maple syrup, and/or some fresh berries – whatever you prefer.