I have been on a bit of a health kick since my detox week. I have made an effort to kick gluten out of my home and eat less sugar. Its not always possible to adhere to a gluten free diet without being a bit nit picky so I give in occasionally! However, coming across a gluten free crepe recipe on the BBC good food site I decided to add a little extra something to it! Its a great recipe for sweet or savoury crepes, great for breakfast, lunch or brenner!!
Ingredients
1/2 cup gluten free flour
1 1/2 table spoon almond flour
1 egg
1/2 cup almond milk or normal milk
1 table spoon maple syrup (for sweet crepes only)
1 table spoon melted butter (or olive oil if you want go diary free)
Method
1. Mix all the dry ingredients together. Add the egg and whisk.
2. Add half of the milk, maple syrup and butter and whisk. Depending on the consistency (you don't want it thick but not runny either), add a little more of the milk. Whisk until no lumps remain. The consistency should be thinner than pancake batter.
3. In a non-stick pan, add a tiny amount of butter or oil, just to stop the batter sticking.
4. Add about 2 table spoons of the batter and swirl to spread it thinly and evenly across the pan.
5. Once you start seeing little air holes in the batter and the crepe starts coming off the sides, flip and cook the other side.
6. Serve with maple syrup and a squeeze of lemon.
Tips: serve with chocolate almond butter, bananas, strawberries... the options are endless!!
Ingredients
1/2 cup gluten free flour
1 1/2 table spoon almond flour
1 egg
1/2 cup almond milk or normal milk
1 table spoon maple syrup (for sweet crepes only)
1 table spoon melted butter (or olive oil if you want go diary free)
Method
1. Mix all the dry ingredients together. Add the egg and whisk.
2. Add half of the milk, maple syrup and butter and whisk. Depending on the consistency (you don't want it thick but not runny either), add a little more of the milk. Whisk until no lumps remain. The consistency should be thinner than pancake batter.
3. In a non-stick pan, add a tiny amount of butter or oil, just to stop the batter sticking.
4. Add about 2 table spoons of the batter and swirl to spread it thinly and evenly across the pan.
5. Once you start seeing little air holes in the batter and the crepe starts coming off the sides, flip and cook the other side.
6. Serve with maple syrup and a squeeze of lemon.
Tips: serve with chocolate almond butter, bananas, strawberries... the options are endless!!
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