• Mix ground arrowroot with 3 Tbsp of water.
  6 tsp ground arrowroot

BLENDER METHOD:

• Place flour, dairy-free milk, melted dairy-free butter, vegetable oil, salt and arrowroot mixture in a blender. Whizz until smooth. Set aside to rest for 20 minutes.
  400 g plain flour, 900 ml dairy-free milk , 50 g melted dairy-free butter, 3 Tbsp vegetable oil, pinch of salt

CONVENTIONAL METHOD:

• Shift flour and salt in a large bowl. Mix dairy-free milk, melted dairy-free butter, vegetable oil and arrowroot mixture in another bowl. Little by little, whisk flour and salt into the liquid until well blended. Any lumpy batter can be rescued by whizzing it through a blender. Set aside to rest for 20 minutes.
• When you are ready to cook the crêpes, heat the pancake pan over a moderate to high heat. Grease well with some dairy-free butter smeared on some kitchen paper. When the pan is hot, ladle some batter into it (around 100ml [3.5 fl oz / just under 1/2 US cup] for a pan of ⌀ 23cm / 9 inch). Try to get the batter to cover all the surface of the pan in an even and thin layer by tilting the pan.
• When the pancake is cooked underneath, it should slide easily in the pan. You can then flip it over to cook the other side.
• You can keep cooked crêpes warm covered in the oven while you are cooking the rest of the batter.