Crepes should be made quite thin and this is sometimes difficult with a gluten free batter. Add a tablespoon of ground Psyllium Husk to the flour, or, make them slightly thicker than normal crepes. This wonderful lemon sauce is both sweet and sour and can also be served with chocolate cake or ice cream.

Batter:
100 g gluten free plain flour (+ 1 tbsp ground Psyllium Seed Husk)
1 egg
Pinch of salt
10 g sugar
300 ml milk
20 g butter

Lemon Sauce:
200 caster sugar
100 ml water
2 lemons

Decorations: Lemon balm or mint leaves

Lemon sauce:

1. In a pan, combine water and sugar. Simmer over medium heat, until reduced by a third. Remove from heat.
2. Wash lemons and make long strands of the peel.
3. Juice the lemons and pour in the pan, pass the contents of the pan through strainer into a bowl and then add the peels.
4. Chill for 60 minutes.

Crepes:

1. In a bowl, whisk eggs and milk .
2. Add sugar, salt and flour (possibly combined with some psyllium husk)
3. Mix well, protect with cling film and set to rest for 20 minutes.
4. In a small pan, melt the butter. Take off heat just when going brown.
5. Cool slightly. Whisk into batter.
6. Fry the crepes

Serving:

1. Fold in quarters
2. Spoon over sauce
3. Garnish with some lemon balm leaves or maybe mint leaves.