Vickys Thin Pancakes/Crepes, Gluten, Dairy, Egg & Soy-Free

1. 1

   Mix all ingredients in a jug with a whisk and chill covered in the fridge for a good 2 hours, even better if left overnight to thicken

2. 2

   Heat a frying pan to medium/low and spray lightly with oil.

3. 3

   I use a piece of kitchen paper to take off the excess

4. 4

   Pour some batter in the pan so it's almost at the edge and cook until the underside is golden, around 2 minutes.

5. 5

   Turn carefully with a thin fish slice/spatula

6. 6

   Cook on the other side for a minute then oil and wipe the pan again before cooking each crepe

7. 7

   If you don't chill the batter you won't be able to turn them in one piece and they'll end up in a mess like this.

8. 8

   If you have difficulty just keep cooking over a low heat until the tops of the crepes are dry or put them under the grill to colour the top

9. 9

   These are great served warm simply with a squeeze of lemon juice and a sprinkling of sugar.

10. 10

    You can also fill them with fruit and whipped cream and roll them up.

11. 11

    Delicious!

* Per serving · 4 servings · Values may vary.

No additional tips available.