Makes 8-10

5 minutes preparation + resting time, 3-4 minutes cooking time per crepe



  • 1 ¼ cups wholegrain flour

  • 4 tsps tapioca starch

  • 4 tsps apple sauce

  • Splash of vanilla extract

  • 2 cups of almond milk (or alternative milk)



  1. Add dry ingredients to a mixing bowl

  2. Add the remaining ingredients and whisk until smooth

  3. Let sit for 20 minutes at room temperature

  4. Heat pan over high heat for two minutes and then turn down to medium (I use gas, an electric stove top will take longer)

  5. Pour about 1/4 cup of batter into the pan and swirl the pan around in order to cover the pan with the batter evenly, you don’t want your crepes thick.

  6. Cook for 1-2 minutes or until brown, flip crepe over and cook for another 1-2 minutes until cooked through.

  7. Between each crepe wipe pan clean to avoid sticking. If you find you don't have time to swirl the batter around the pan is too hot and you need to turn it down a little bit.

  8. Serve with your choice of topping, my favourite is a squeeze of lemon and a dash of raw sugar.


TIP: To help the first pancake be the best it can be, make sure your pan is hot enough and use less batter. This way you'll have more chance of success and if it fails it was only a small amount anyway!