in Dessert Recipes

Crêpes IV

updated

Spread the love

Ingredients for 1 servings:

  • 100 g brown rice, medium grain, ground / buckwheat
  • 1 pinch of salt
  • 1 pinch(s) of cane sugar
  • 60 g walnuts, finely ground
  • 3 eggs
  • 300 ml mineral water, carbonated / water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free + dairy-free

First, combine the dry ingredients, then thoroughly mix the wet ingredients and stir them into the dry ingredients. Stir with an electric mixer on high speed. Place the batter in the refrigerator for about 30 minutes. If the batter is too thick, thin it with milk. It’s ideal for a crepe maker. It also cooks well in a frying pan. Hold the pan at an angle and pour in the batter. Turning it over is usually not necessary.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Crepe VI

Caprese Crostini