It's a harder recipe if you have to substitute the wheat flour and eggs like I do. You have to add more liquid if you are using a gluten free flour. The crepe itself is bland without the additional sugar but ok once you add the yogurt and fruit.

Ruth Tannahill· last week

I don't even know where I'd start making this wheat and egg free, so thanks for sharing your tips about the additional liquid. I usually use chickpea water as an egg substitute, which kind of lends itself to more savory dishes, but with the sugar and the creamy yogurt, it might work. Thanks!

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