No fat nor lactose, no resting time either, with a delicious nutty taste thanks to the plant-based milk. Hazelnut gives a wonderful nutty twist to French thin pancakes called crepes.
Pour the flour into a large bowl. Add the pinch of salt and possibly 1 to 2 tablespoons of sugar. Mix.
Break the 3 eggs, mix with a whisk from the center.
Gradually pour the hazelnut milk until you get a smooth paste.
That's all for the preparation of the dough.
Cook crepes as you would for with a usual batter
Heat the pan. Melt a knob of butter in the pan (eventually replace by vegetal oil such as coconut oil). Using paper towel, scrap melted butter all over the pan to be sure it is well greased.
Combine the batter before using it to get an even mixture, before each crêpe. Use a ladle to pour batter in the pan, 1 ladle roughly equal crêpe. Cook for 2 minutes on each side, more or less depending on the thickness of your crêpes.