Makes: 10 crepes
1 cup buckwheat or gf plain flour
2 cups coconut milk
Juice 4 lemons
2 tbs lemon rind
3 tbs maple syrup
½ cup water
½ vanilla pod or 1 tsp vanilla extract
Whisk together all crepe ingredients in a bowl until no lumps remain.
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.
Preheat a frypan over medium heat, add a small amount of coconut oil or spray with olive oil.
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.
Once the crepe begins to turn golden on the underside, flip over and continue to cook on the other side.