This crêpe recipe is the perfect breakfast in bed treat this Easter weekend. Especially if you have given up sugar for Lent, as it is completely refined sugar and gluten free.
Ingredients:
1.5 cup plain flour
2 tbsp coconut sugar
1 tsp baking powder
3 tbsp oil/butter
melted 1 cup almond milk
1 cup sparkling water
2 tsp vanilla extract
Add all dry ingredients to a bowl and mix with a whisk to break up any lumps. Pour in the wet ingredients and mix until smooth. Allow to rest for at least 10 mins. Heat up a non stick frying pan to a medium heat, then pour in a ladle of batter, quickly moving the pan to spread evenly on the bottom. Cook until the edges start to curl and bubbles form, about 45 seconds per side. Flip and repeat. Keep crepes warm under a clean tea towel or in a low oven until ready to serve.
Add whatever toppings you like, we recommend cream and raspberries.