Crepes 

Happy shrove Tuesday everyone! (Hope I spelled that right!)

Easter will be here soon…. But first! Pancake day! And guess what… Students can afford pancakes too.

I’ve got a new recipe – tried and tested and it’s fabulous – I’m suffering from a bit of a chesty cough at the moment so these cheered me up a lot! 🙂 I know this blog isn’t only meant to be about recipes but it would be selfish not to share this one!

Ingredients:

– 1 cup flour. (To make gluten free use chickpea flour – that’s the one I used (in the pictures))

– 1 cup almond/hemp/koko milk

– 1 tbsp coconut oil (olive can probably be used too but I haven’t tried that!)  and a little extra for frying.

Method:

  1. Stir/blend* together flour and milk until smooth with no lumps.
  2. Stir in coconut oil and put in the fridge for 1-2 minutes.
  3. Pour a little oil into the frying pan and use a paper towel to coat the pan.
  4. Put it on medium heat for a few minutes to warm up – it’s really important that it’s no higher than medium or the crepes will burn!
  5. Pour approx. 1/2 cups worth of batter into the pan, then pick it up and make the batter spears until it covers the bottom of the pan by tilting it.
  6. Cook until the edges are done and the middle bit of the creep is tacky – kind of half dry, then flip it over. And cook for up to a minute on the other side.
  7. Turn out onto a plate and cover with lemon and sugar or agave/maple syrup.
  8. Huzzah – crepes. It makes about 6 big ones 🙂

NB: The first one might come out a little thinner than the others, this is normal! Also the pan kinda makes them better and better as you go as it gets to the right temperature.

*I used my largest nutri-bullet cup and the extractor blade.

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