Lemon and Honey Crepe

Kale and HeartyBreakfast, Recipes, TreatsLeave a Comment

Lemon and Honey Crepe
Lemon and Honey Crepe

Lemon and Honey Crepe

A classic! Normally fully loaded with caster sugar. These taste better and just as indulgent but don’t have the huge sugar content. 


  • 220g gluten free plain flour
  • 4 eggs
  • Pinch of salt
  • 400ml milk (we use coconut)
  • 150ml water
  • 3 table spoons of lemon juice
  • 3 table spoons of orange juice
  • 3 table spoons of honey
  • Coconut oil, for frying


    1. Mix together the flour and salt in a large bowl or free standing mixer.
    2. Make a well in the centre and crack in your eggs.
    3. Mix well stopping half way through to scrape down the sides of the bowl and mix again.
    4. Slowly add your milk and water until fully incorporated, you will have a thin batter. If you find you have lumps you can pass the mixture through a sieve at this point.
    5. Heat a large non stick frying pan and add a table spoon of coconut oil.
    6. Pour enough batter into the frying pan to just about cover the pan. Cook for about two minutes and then jiggle the pan – if the pancake becomes loose it is ready to flip!
    7. Meanwhile, combine your lemon and orange juices and honey into a small saucepan and heat. Simmer for about 5 minutes until it becomes syrupy. Taste, and add more honey or juice if required.
    8. Serve folded into triangles and drizzle your warm syrup over the top.


K&H Tip
This makes a good quantity of batter and it will keep in the fridge for a couple of days.


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