The perfect crepe recipe

Making the ultimate pancake is a task not to be sniffed at, but what if you had the perfect crepe recipe? Well, here it is, and it’s the only one you need. Stacked full of healthy ingredients, it’s a saintly treat you definitely shouldn’t wait till next Shrove Tuesday to try. Serves 4.

Ingredients

55g buckwheat flour

55g brown rice flour

30g quinoa flour

½tsp baking powder

1tbsp coconut sugar

430ml almond milk

1tbsp olive oil

Pinch salt

Method

Firstly, add the buckwheat flour, rice flour and quinoa flour, baking powder, coconut sugar and a pinch of salt into a large mixing bowl. Stir it all together.

Then, add in the oil and the milk. Using a hand whisk, mix the batter together until smooth – it should be fairly runny.

Lightly grease a non-stick pan with oil/spray and place onto a medium heat. Take a ladleful of mixture and pour into the pan. Tilt your pan around in a circular shape until the mixture forms a fine/thin circle.

Using a spatula, lightly scrape at the edges as it heats through. When the pancake has turned golden, flip and cook for a further minute or so.

When this is done, remove from the heat and repeat these steps with the remaining batter, until all has been used up. The amount you make depends on the size you make each pancake. Lastly, serve with whatever toppings you like!