Dairy and egg-free crêpes recipe
Created by The Tesco Recipes team
Enjoy these dairy and egg-free French crêpes for breakfast, you can fill them however you like with sweet or savoury fillings or toppings. Try a classic combination of lemon and sugar, or turn them into a healthy start to the day with fresh fruit.
See method- Serves 10
- 15 mins to prepare and 25 mins to cook and 20 mins to cool
- 101 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 250g (8oz) plain flour
- 450ml (3/4 pint) Koko coconut dairy-free milk alternative
- 2 tbsp sunflower oil, plus extra to oil the pan
- lemon juice, to serve
- sugar, to serve
Each serving contains
- Energy
- 425kJ 101.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 11.3gProtein 3.3gFibre 0.1g
Method
- Measure the flour into a bowl. Pour in the coconut dairy-free milk alternative slowly, making sure you have no lumps. Stir in the oil. Allow to sit for five minutes.
- Meanwhile place a 23cm (9in) frying pan over a medium-high heat. Oil the surface using a little sunflower oil on a kitchen towel or a sprayable sunflower oil. When the pan is nicely hot, pour in the pancake batter until the dollop is about two-thirds the size of the pan.
- Quickly pick up the pan and swirl it around so the batter spreads across the surface. Fry until well browned (about two minutes), then use a fish slice to loosen the pancake. Flip it over and fry for two more minutes.
- Place the finished pancakes on a plate. Repeat the process until the batter is used. Serve hot with a squeeze oflemonjuice and a sprinkling of sugar.
- See more Dairy-free recipes
