Crepes: (makes 4 )

  • 1 cup gluten free flour of your choice. I use chickpea flour/besan and buckwheat flour
  • some filtered water and almond/coconut milk
  • 1 organic or free range egg – Vegan option – omit egg and add 1 tsp baking powder.
  • 1/2 tsp himalayan or celtic salt
  • 1 tbsp coconut sugar (you can opt out)
  • little coconut oil for cooking

Scrambled eggs: (makes for 4 crepes)

  • 3 organic or free range eggs. Vegan option – use tofu instead
  • some almond/coconut milk
  • 1/2 tsp turmeric powder
  • 1/2 tsp himalayan or celtic salt

Home made Mustard Sauce:

  • 4 tbsp Mustard sauce
  • 3 tbsp organic ketchup or tomato sauce
  • some filtered water

For serving:

  • 1 avocado
  • micro greens of sunflower, radish, broccoli




Crepes: Soak the flour in a little water overnight. This allows the flour to ferment making it more digestible. Add egg, almond milk, and the other ingredients, mix well. Heat a non-stick pan, add some coconut oil, pour the batter just enough to cover the pan thinly, cook on low to medium heat until done. Flip over and cook the other side.

Scrambled Eggs: Whisk eggs, milk, turmeric, salt and garlic in a bowl. Heat a non-stick pan with some coconut oil. Add the mix and cook until done.

Home made Mustard Sauce: Add mustard, ketchup and some filtered water in a squirt bottle. Shake it up and its ready.

Serving: Place the Crepe on a plate. Spread some avocado and scrambled eggs in the centre of the Crepe, add some mustard sauce and roll.  Garnish with micro greens of your choice and ENJOY!

Ayurvedic and Nutritional Properties:

These Crepes are dairy free, low in gluten, and packed with yumminess and wholesome nutrients. People of all constitutions can enjoy them.