By now you’ve probably guess that I’m a little pancake obsessed, they’re pretty much my staple weekend breakfast – so simple to make yet so delicious! Crepes use the same ingredients (except baking powder) as pancakes but in a different ratio, and are the perfect way to have your eggs for breakfast. Simply pop all ingredients in a food processor and blitz until a smooth batter forms, the consistency should be quite runny. The mixture should make at least five crepes – I may have ate one in the process of making! I’ve served mine with a winning combination of strawberries and a drizzle of sweet freedom choc shot sauce.

¾ cup Coconut Milk

3 tbsp Coconut Flour

4 Eggs

1 tsp Vanilla Extract

1 tsp Coconut Oil melted

Coconut Oil for frying

1. Place all ingredients in a food processor and blitz until fully combined. The batter consistency should be quite runny. Set batter aside for a few minutes when the pan heats up – this will allow the mixture to thicken up.

2. Heat 1/2 tsp coconut oil in a pan over a low to medium heat. Pour around a fifth of the batter onto the pan and spread to the edges of the pan. Cook until small bubbles form on the surface of the crepe, flip and cook for a further 1 to 2 minutes. Repeat this process with the remaining batter, adding coconut oil when required.