in Dessert Recipes

Crepe VI

updated

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Ingredients for 1 servings:

  • 100 g brown rice, medium grain, ground / buckwheat*
  • 50 g chickpeas, ground
  • 1 pinch of salt
  • 1 pinch(s) of cane sugar
  • 3 tbsp butter, melted / unhydrogenated margarine
  • 300 ml mineral water, carbonated / water *

Instructions

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

Gluten-free + Egg-free + Dairy-free

First, combine the dry ingredients, then thoroughly mix the wet ingredients and stir 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 with milk. It’s ideal for making crêpes. It also cooks well in a frying pan. Hold the pan at an angle and let the batter pour in. Turning it over is usually not necessary. *If using buckwheat, more water is needed.

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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.

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