Serves 2


  • 100g gluten free plain flour
  • 1 egg
  • 300ml dairy free milk
  • 1/2 tablespoon caster sugar
  • 1 lemon, zested and juiced
  • extra sugar for topping your crepes


  1. Mix the flour and sugar together
  2. Add the lemon zest and egg, beat well
  3. Gradually add the milk stirring until a smooth batter is formed
  4. Heat a little olive oil in a shallow pan over a medium heat
  5. Pour in a small amount of the batter, just enough to cover the base of the pan
  6. Cook for about 2 minutes on each side
  7. Remove the crepe from the pan and fold into quarters
  8. Repeat until you have used all your batter
  9. Top with the lemon juice and sprinkle with sugar

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