Don’t think for one second I’ve forgotten that I owe you guys the weekly new recipe… these puppies are hot off the grill and I’m pretty psyched about them!
I really love crepes. And I know if you make them with buckwheat, you can easily do a gluten free crepe with your average crepe recipe. My challenge is, though, what if you can’t have eggs? and dairy? and sugar? and xanthan gum? err. That changes the game a little.
So last night, I was trying to make myself relax for a few minutes but fate would have it that I was watching Laura Calder on French Food at Home making these lovely crepes. Gosh darnit I jumped off the couch and just HAD to move on my brainstorm. In a few minutes, I whipped these guys up and they are delicious! They are flexible and thin and although they are a touch thicker and heartier than regular crepes, they totally do the trick. Once I figured out the best heat setting on the griddle, I was raring to go.
- 1 cup buckwheat flour
- 1/4 cup coconut sap (or brown sugar)
- 1/4 tsp salt
- 1/4 cup tapioca or arrowroot starch
- 1/3 cup almond flour (you can try subbing 1 tbsp coconut flour plus: 4 tbsp white or brown rice flour, or teff flour, or sorghum flour)
- 2 tbsp ground flax
- 3 tsp agar agar powder (non vegan: unflavoured gelatin)
- 2 tsp vanilla
- 2 cups full fat coconut milk or non dairy milk
- Mix the first 5 ingredients thoroughly.
- In a separate bowl, mix flax, agar agar, vanilla and non dairy milk.
- Make a well in the dry ingredients, and pour in the wet. Mix thoroughly. The mixture should be runny.
- Pour a touch of olive oil or coconut oil onto a very hot griddle. Then pour the batter by the ladle-ful ( I use a small ladle, makes it easier) onto a very hot griddle- they should be thin and the griddle needs to be very hot.
- Flip over the crepe only when the underside is a golden brown, the top is solid looking, and the crepe doesn’t fall apart.
- Make sure (!) to use a non- stick surface when you make these ( I loathe saying this, because I abhor all things teflon), but, fact is, unless you are a pro at stainless steel, these suckers will stick mercilessly. Also, to help, make sure to add a bit of fat to the griddle in between crepes- like a bit of coconut or olive oil to help prevent sticking.
Ok! Eat EM! I like to slice up some apples thinly and wrap the crepe around, drizzle it with agave or maple syrup. ooooh or sliced banana and home made nutella or chocolate syrup…