INGREDIENTS:
- 35 g cane sugar
- 350 g vegetable milk
- 160 g gluten free flour mix
- flavor like vanilla, cinnamon, citrus zest
METHOD:
- weight everything in a jug and blend with an immersion blender
- heat a non-stick pan with a teaspoon of margarine or coconut oil
- pour a ladle of mixture and turn the pan to spread it all over
- 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
- place the crepe on a plate
- repeat this process until the mixture (about 10 crepes)
- fill them with jam or spreadable chocolate cream, dust some icing sugar and enjoy
- store them unfilled in the fridge for a couple of days.