Serves 2 (makes 8-10 crepes)
gluten free, vegetarian
Crepes
1 cup gluten free plain flour (I used Orgran)
1/4 tsp xanthan gum
3/4 cup almond coconut milk (I used So Good Unsweetened)
1/2 cup water
3 tbsp melted butter
2 eggs
1 tbsp sugar
Lemon Syrup
1/4 cup sugar
1/4 cup lemon juice (approx. 1 medium lemon)
1/4 cup water
1 tsp finely grated lemon rind
Whipped Coconut Cream
1/2 tin full flat coconut cream (chilled overnight)
1 tbsp icing sugar
In a medium sized bowl, whisk together flour, xanthan gum & sugar. Add milk, water, eggs & butter and whisk until smooth. Sit aside for 10 minutes.
Heat a non-stick pan over medium heat, pour a 1/4 cup of the batter into the centre & swirl the pan to spread evenly (creating a thin circle). Cook until bubbles form/there is some colour on the underside. Flip over & cook on the opposite side for 30 seconds. Slide onto a plate & repeat with the remaining batter.
While the last few crepes are cooking, make the lemon syrup. Add sugar, lemon juice, water & half of the rind to a small saucepan. Place over low heat and stir occasionally until dissolved & thickened slightly. Remove from heat & make the whipped coconut cream.
Pour chilled coconut cream into a medium sized bowl & beat with an electric beater until soft peaks form. Add icing sugar & beat for 30 seconds, until combined. Place in the fridge until ready to serve.
Serving:
Fold each crepe into quarters & arrange on 2 serving plates. Drizzle with lemon syrup, add a dollop of coconut cream & sprinkle with lemon rind.