Try these delicious gluten-free crêpes with strawberries

For the strawberries:

• 400 g strawberries, halved
• 3 T white sugar
• Juice of 1 lime

For the flapjacks: 

• 1 box Woolworths Free From Gluten Flapjack Mix
• 2 free-range eggs
• 2 T canola oil
• 2 cups dairy-free milk (soy, almond or coconut)
• ¼ cup water
• Woolworths Cultured Coconut, or coconut cream for serving
• Toasted flaked almonds, for serving

1. To make the strawberries, place them in a large bowl and sprinkle with the sugar and lime juice. Toss to coat, and leave to macerate while you make the crêpes.
2. Place the flapjack mix into large bowl. In a separate bowl, whisk together the eggs, canola oil, milk and water. Whisk into the dry ingredients until a smooth thin batter is formed. 
3. Heat a large crêpe or frying pan over a medium heat and spray with nonstick cooking spray. Pour a ladleful of the batter into the warm pan and swirl the pan until it is evenly and thinly covered. Cook until bubbling, then turn over. Repeat with the remaining batter. 
4. Serve warm with the cultured coconut, macerated strawberries and flaked almonds.

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SHOP PLANT-BASED INGREDIENTS