• 35 g cane sugar
  • 350 g vegetable milk
  • 160 g gluten free flour mix
  • flavor like vanilla, cinnamon, citrus zest


  1. weight everything in a jug and blend with an immersion blender
  2. heat a non-stick pan with a teaspoon of margarine or coconut oil
  3. pour a ladle of mixture and turn the pan to spread it all over
  4. cook for 1 minute over medium-low heat on one side. As soon as it is lightly golden with a spatula lift the edges of the crepe, turn it on the other side and cook for another 30 seconds/ 1 minute
  5. place the crepe on a plate
  6. repeat this process until the mixture (about 10 crepes)
  7. fill them with jam or spreadable chocolate cream, dust some icing sugar and enjoy
  8. store them unfilled in the fridge for a couple of days.



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