Friday, 12 December 2014

Gluten-free sweet crêpes

My toddler loves these sugar, dairy and gluten-free thin pancakes

There were days when I was making these pancakes day after day for over a month. I afraid to count the hours standing over the pan, but it was fun. I wanted to make her to eat eggs. The pancake did the trick.

After experimenting with the optimal batter, here is my perfect-every-time gluten-free pancake recipe. Please note, when the French use buckwheat flour for savoury crêpe, they call it galette. Mine isn't savoury, so I called it crêpe.

You will need (makes 15, 15 cm Ø):
400 ml coconut milk (Koko Dairy Free Original + Calcium)
2 medium eggs
a little over 1/2 cup buckwheat flour (gluten-free)
1 tbsp chia seeds
1 tbsp poppy seeds (optional)
pinch of salt
pinch of sodium bicarbonate (bicarbonate of soda)
1 tsp ground cinnamon
1 tbsp coconut oil, melted
2 tbsp sunflower oil

1. Add the eggs to the coconut milk and froth up a bit with a whisk.
2. Mix the dry ingredients: buckwheat flour, chia, poppy seeds, salt, bicarbonate of soda, cinnamon.
3. Add the flour to the milk and mix well. Let it stand for 15-20 mins.
4. Heat up the pan on medium heat (not too hot but still hot enough).
5. Add the oils to the batter, mix well.
6. Use a ladle to measure out the batter. My pan is 15 cm Ø, I use half ladle of batter.
7. Before the first crêpe brush the pan with oil (you only need to do this before the first one, and forget about oiling the rest), and pour in the batter. Wait a minute or so then turn. You will see the first side is done when the edges come off. I like mine nice and golden. If you prefer pale crêpes, turn them sooner.
8. Keep the crêpes warm between two plates while you cooking them.
9. When all done spread over the chosen filling (or fillings) then roll them up. Enjoy!

Tips: The filling can be: thick jam, sweetened ground walnut, sweetened quark, sweetened cocoa, grated apple and cinnamon.

For a lovely velvety filling try this sweet avocado spread. It only needs two ingredients: a ripe avocado and a ripe banana, as sweetener. I found some funny shaped bananas, called kappal in my local Indian grocery store. They are short but plump, half the length of an ordinary banana but thicker, almost double. The taste also out of the ordinary. These bananas had a fragrant taste (does it make any sense?), much more intense than the common banana. The taste was pear-ish. I fell in love with these little plump bananas. They are just perfect to snack on and for fillings too.

For the spread, just mush one decent sized ripe avocado with one or two bananas (depending on how sweet do you like your spread) with a fork. It doesn't have to be overly smooth (I like the tiny lumps here and there) but if you prefer super smooth just work on it with a hand blender.

If you do not want to play with the rolling either then just spread a thin layer of filling on the crêpes, stack them up and cut like a pie into 8 nice thick slices.


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