Gluten and sugar-free crêpes flavoured with aromatic elderflowers
You will need (makes 15 crêpes):
400 ml coconut milk (Koko Dairy Free Original + Calcium)
2 large eggs, room temperature
2/3 cup buckwheat flour (gluten-free)
1 tbsp chia seeds
1 tbsp poppy seeds
pinch of salt
1/4 tsp sodium bicarbonate (bicarbonate of soda)
5 fresh medium elderflowers
1 tbsp ghee
1. Add the eggs to the coconut milk and whisk well.
2. Mix the dry ingredients: buckwheat flour, chia seeds, poppy seeds, salt, bicarbonate of soda.
3. Add the flour to the milk&egg and mix well. Let it stand for 10 to 15 mins.
4. Heat up the pan on medium heat (not too hot but still hot enough).
5. Rinse the elderflowers, shake off the extra water, pluck the flowers off the stems. Add to the batter.
6. Add the ghee to the batter, mix well. The batter is ready (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 few drops of ghee (you only need to do this before the first one, no greasing is needed afterwards), and pour in the batter. Wait a minute or so then turn. You will see that 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 are cooking the rest.
9. Serve with avocado mousse and/or maple syrup. Enjoy!
Allergy: Egg. No gluten. No sugar.
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