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Coconut Crepes with Lemon Syrup

Makes: 10 crepes


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


  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.


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