MIX

1. In a large bowl, whisk together your pancake mix, tapioca flour and salt.
2. Add your eggs, melted butter, vanilla and half of your milk. Whisk until smooth and lump free.
3. Add in the rest of your milk and whisk to combine.

COOK

1. Dip a piece of paper towel in melted butter and use to brush the base of your frying pan.
2. Heat your frying pan to medium heat and pour a ¼ cup of batter into your pan, rotating it to spread the batter out.
3. Cook crepe for about 1 minute until the underside is golden, then use a metal spatula to carefully flip.
4. Cook other side for just under a minute until golden.
5. Transfer to a plate and repeat with the remaining batter.

SERVE

Enjoy immediately with wedges of lemon and your favourite low sugar toppings!

STORE

Store covered in cling film in the fridge for up to 3 days.