Dairy and egg-free crêpes

Dairy and egg-free crêpes

These lemon and sugar crêpes are sweet, light and ready in 25 minutes. The secret is using a coconut dairy-free milk alternative in the batter.

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 8 people


  • 450ml coconut dairy-free milk
  • 250g plain flour
  • 2 tbsp sunflower oil, plus extra to oil the pan
  • Lemon juice, to serve
  • Sugar, to serve


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 of lemon juice and a sprinkling of sugar.