INGREDIENTS: 35 g cane sugar 350 g vegetable milk 160 g gluten free flour mix flavor like vanilla, cinnamon, citrus zest METHOD: weight everything in a jug and blend with an immersion blender heat a non-stick pan with a teaspoon of margarine or coconut oil pour a ladle of mixture and turn the pan to spread it all over cook for 1 minute over medium-low heat on one side. As soon as it is lightly golden with a spatula lift the edges of the crepe, turn