1,2ml baking powder
250ml coconut milk
62ml sunflower oil
Add the flour, baking powder and salt to the bowl of a stand mixer fitted with the whisk attachment.
Add the coconut milk, water, oil and eggs to a large jug and whisk together until the eggs are incorporated.
Turn the mixer on a low speed and slowly drizzle in the liquids.
Keep going until all has been added.
Set the mixer on its highest speed and whisk for 2 minutes.
Take the bowl from the mixer and check whether there are any lumps in the batter.
If there are, set a sieve over a large bowl and pour the batter through.
Cover the batter with a tea towel and set aside for one hour.
Place a crêpe pan on medium-high heat, wait for it to heat up and then add a few drops of oil.
Spoon some batter into the pan and swirl around to evenly distribute and cover the pan surface.
Cook for about 2 minutes, flip over and cook another minute or so.
Serve the crêpes warm with honey and a squeeze of lemon.