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Perfect egg-free crepes

dairy-free, egg-free, nut-free, sesame-free, soya-free, vegetarian and vegan Makes 6-8
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Prep Time 1 hour
Cook Time 10 minutes
Servings: 4
Ingredients Equipment Method

Ingredients
  

  • 125 g plain flour
  • 30 g caster sugar
  • ΒΌ tsp salt
  • 250 ml dairy-free milk
  • 15 g/1tbsp olive oil

Equipment

  • Ideally use a flat pancake/crepe pan

Method
 

  1. Place the flour, sugar and salt into a bowl and make a well in the centre.
  2. Pour in the milk and oil and gradually whisk in the flour until you have a smooth thick consistency. If it is not free-flowing add a touch more milk. Set aside to rest for at least one hour
  3. Heat a flat frying pan on a medium high heat, swipe with a touch of oil on some kitchen paper, and then pour in a ladleful of batter and swirl around to give a thin coating to the pan. Once it can move freely and the edges are starting to dry up, flip or turn the pancake over and continue to cook the other side.
  4. Place on a plate covered with a sheet of baking paper and continue with the rest of the batter. You should end up with 6-8 large crepes.