Coconut Crepes with Lemon Syrup

Makes: 10 crepes

Ingredients

Coconut Crepes

1 cup buckwheat or gf plain flour

2 eggs

2 cups coconut milk

Lemon Syrup

Juice 4 lemons

2 tbs lemon rind

3 tbs maple syrup

½ cup water

½ vanilla pod or 1 tsp vanilla extract

Method

1. Whisk together all crepe ingredients in a bowl until no lumps remain.

2. Combine all lemon syrup ingredients in a small saucepan and bring to the boil, then reduce heat to low and simmer for 15 to 20mins.

3. Preheat a frypan over medium heat, add a small amount of coconut oil or spray with olive oil.

4. Add a small amount of mixture to the pan (around ¼ cup) and swirl pan around so the mixture coats it and creates a thin round covering.

5. Once the crepe begins to turn golden on the underside, flip over and continue to cook on the other side.