This topic contains 5 replies, has 4 voices, and was last updated by Michelle Halbin michellebelle 8 years, 11 months ago.

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  • #7852
    Beatriz Kelen-Slim
    Beatriz Kelen-Slim
    Participant
    3 eggs
    1/2 cup milk

    1/2 cup water (room temperature)
    1 TBSoon butter, melted
    1/4 cup garbanzo and fava flour
    1/4 cup tapioca flour
    1/4 cup almonds flour
    1 teaspoon guar gum
    1/2 TBS sugar (for sweet crepes)
    1/2 teaspoon salt

    Combine all ingrdients in blender, blend 1 minute, scrape down sides and blend an additional 15 seconds or until smooth. Spray pan with cooking spray, place over medium heat. Pour 3 to 4 tablspoons of batter into pan quickly tilt pan in all directions to cover the bottom of the pan with batter. Cook about 1 minute. Crepe is ready for flipping when it can be shaken loose from the pan. Flip and cook about 30 seconds on other side.

    It tastes just like real crepes!! Enjoy!!  Laugh
    #8738
    Eva Diaz
    Molly
    Participant

    Bea, tried your crepes today and they were great in taste.  I had a little trouble with

    the thickness of the liquide.  Don't know what I did wrong but it was very thick and it would not spread when you tilt the pan.  I added water and more water and more water until I had it to were it would spread.  And they still tasted good.  Thou I did notice I had to cook them for a while because it seem that the middle was not done.  Or they suppose to be thick?  Which would be ok it's just I couldn't get them to spread when I tilted the pan.  Please help and let me know what I did wrong.  I still may sandwichs for my daughter.  Also I not sure how I'll find your answer because I don't usually use the formus and I don't really know how to use them.  But the taste of these crepes were sooooooo good I just need to know what I did wrong. I hope I can find your answer on this formus.

    thanks,

    molly,

    #8862

    I love this crepe recipe from Grain Free Living : http://www.grainfreeliving.com/pancakes/84-grain-free-crepesflat-bread

    Option 1 is Deeeeee-lish!!!

     

    This recipe gives you three in one with a foolproof mix that you can use for sweet or savoury crepe or flat bread.

    Use Any combination of the following (measurements are a rough guide only):

     

    OPTION 1: 1 cup of Roasted Buckwheat Kernels, finely ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch (acts as an egg replacer and also “lightens” the taste and texture – don't use too much though, it is better to use less potato starch than more – I usually put in one or two a heaped dessert spoons)

     

    OPTION 2: 1/2 cup of Roasted Buckwheat Kernels, 1/2 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch

     

    OPTION 3: 1 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch

     

    And then add:

     

    1/2 tsp cream of tartar

    1 tsp bi-carb

    pinch salt

    1 tblsp Olive Oil

    1/2 tsp apple cider vinegar

    Enough filtered water to make mixture a runny cream consistency.

    1 egg (optional – they taste great without it).

     

    Method

     

    Combine ingredients well. Add Oil and vinegar last. Let sit for as long as possible – overnight will produce the best flavour, but it is OK to use right away.

    Pour into non-stick frypan as you would a crepe – and cook until brown. (the second side does not brown in the same way as the first)

     

    Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice. You can also add some slices of cooked meat or any other filling of choice – really yummy!!!!

    #8866
    Eva Diaz
    Molly
    Participant

    Isn't Buckwheat Gluten ????????

    And excuse me but what is bi-carb –

    I'm not much of a cook, I cook because I've had too, not because I want.

    Did love to bake though, which I truly do miss.

    I also miss my cereal and tortilla

    #8867
    Lori Quandt
    farmwife67
    Member

    If you like to bake, you might like, “The Gluten free Almond Flour Cook Book” , by Elana Amsterdam (I think that is her last name)  I love that cookbook.  If you have candida issues you can easily leave out agave and use stevia or xylitol.

    #8868

    Hi Molly,

     

    No, buckwheat is not a grain. Contrary to its name it is actually a seed. More popularly known as pseudo-cereals or pseudo-grains. Buckwheat is similar to amaranth and quinoa which are also psuedo-cereals. Just be careful for cross-contamination with other grains. It is quite delicious and gives you that fix when you are in need of some high carb food ;))

     

    And thanks Farmwife for the cookbook info!

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