Essentials - Dairy Free Crepe Batter

Ingredients

250g (2 cups) plain flour

4 eggs

1 pinch of salt

½ liter non dairy milk (rice, almond, chestnut)

1 tablespoon of rum

10g (⅛ cup) coconut sugar

Place flour in a large mixing bowl.

Add the eggs one by one, while whisking continuously .

Still whisking continuously, pour milk little by little

Add salt, sugar and rum then give the batter a final mix.

Let it sit for at least 1 hour (up to overnight).

Heat on medium high heat a little oil in a pan with a flat bottom.

Pour some batter in the pan using a ladle.

Move the pan around in order for the batter to coat the pan’s bottom.

When the edges of the crepe starts to take off and some air bubbles start to form, it’s time to flip the crepe.

Let the crepe cook for 1 to 2 more minutes.

This recipe is a base for your creations, you can make it savoury by replacing the sugar by an extra pinch of salt.

You can also play in the type of milk you use to change the taste and/or aspect of your crepe.

Of course the tum is optional!