Makes 4-5 Crepes
Lemon and Sugar is probably the most classic of crepe toppings, but it has always been my favourite. Since starting my blog I’ve uploaded a couple of American style pancake recipes but I’ve never attempted to make a wheat free version of the traditional crepe; with Pancake Day just around the corner I thought it was time to get in the kitchen and experiment with creating a crepe that could live up to the ones I used to enjoy as a child. This recipe is so simple to make and with a generous squeeze of lemon and coconut sugar they taste just like the real thing! (I did dip one into a bowl of left over raw chocolate too which was equally as delicious!) Other toppings I love are fresh raspberries and CoYo.