Dairy-free French crepes with Hazelnut Milk

Method8 steps

1. 1

   Step 1: Mix all 250 g flour and the pinch of salt in a large bowl. If desired, add 1–2 tbsp of the optional sugar.

   Uses 250 g flour · 1 pinch salt · 1–2 tbsp sugar, optional

2. 2

   Step 2: Beat the 3 eggs into the dry mixture, whisking from the centre.

   Uses All the dry mixture from step 1 · 3 eggs

3. 3

   Step 3: Gradually whisk in all 550 ml hazelnut milk until the batter is smooth.

   Uses All the egg mixture from step 2 · 550 ml hazelnut milk

4. 4

   Step 4: The batter is ready to cook immediately. Keep it covered while preparing the pan.

   Uses All the prepared batter from step 3

5. 5

   Step 5: Heat a crêpe pan over medium heat. Grease it lightly with the coconut oil, spreading it over the surface with paper towel and wiping away excess.

   Uses A little coconut oil for greasing

6. 6

   Step 6: Stir the batter before each crêpe, pour in a ladleful and tilt the pan to make a thin layer. Cook the first face for about 2 minutes, adjusting for thickness, until browned and the edge releases.

   Turn the crêpe · 2 minUses One ladleful of the prepared batter from step 4

7. 7

   Step 7: Flip the crêpe and cook the second face for about 2 minutes, adjusting for thickness, until browned and cooked through.

   Check the second face · 2 minUses The crêpe ready to turn from step 6

8. 8

   Step 8: Transfer the cooked crêpe to a plate and cover. Repeat with all the remaining batter, stirring it before each ladleful and lightly greasing the pan again only as needed. Cook both faces through and serve promptly; the batch serves six.

   Uses The cooked first crêpe from step 7 · Remaining batter from step 4 for repeated crêpes · Additional coconut oil only as needed