Mix the flax and first lot of water together and set aside for 15 minutes to become gelatinous
Mix the rest of the ingredients in a jug with a whisk, add the flax mixture in and chill (covered) in the fridge for a good 2 hours
Heat a frying pan to medium/low and spray lightly with oil. I use a piece of kitchen paper to take off the excess
Pour some batter in the pan so it's almost at the edge and cook until the underside is golden, around 2 minutes. Turn carefully with a thin fish slice/spatula. Half a cup / 120mls is a good quantity to use for each crepe
Cook on the other side for a minute then oil and wipe the pan again before cooking each crepe
If you don't chill the batter you won't be able to turn them in one piece and they'll end up in a mess like this. If you have difficulty just keep cooking over a low heat until the tops of the crepes are dry or put them under the grill to colour the top
These are great served warm simply with a squeeze of lemon juice and a sprinkling of sugar. You can also fill them with fruit and whipped coconut cream and roll them up. Delicious!
