Crepes for breakfast, crepes for dessert, crepes with salmon roe for bite or light supper.
Going without gluten numerous years prior exhibited a particular test where I couldn't appreciate these crepes any more. Time and again, I would drop by my parent's home just to locate a decent pile of crepes on the counter alluring me.
At long last, I've built up a formula for without grain French crepes that I'm certain you will love. At the point when I initially found cassava flour, I was overwhelmed at how effectively it functioned with my bygone era most loved plans. I realized I needed to try these crepes out.
Cassava flour is picking up energy as a definitive "sans grain" flour and in light of current circumstances. It appears to make an entirely close substitution to wheat flour, in both surface and flavor. Practically like the sacred goal of sans gluten preparing and cooking.
- 3 medium eggs room temperature
- 4 tablespoon melted butter
- 1 teaspoon honey
- 1/2 teaspoon fine sea salt
- 3/4 cup cassava flour
- 2 cup milk of your choice, divided (plus more as needed)
- additional butter for frying
INSTRUCTIONS
- Combine all ingredients using only 1 cup of milk in a blender and blend for 1 minute or until thoroughly combined.
- Add remaining milk and blend for another 30 seconds.
- Strain the batter through a sieve to remove clumps of flour, use a rubber spatula to help the batter run through the sieve.
- Heat a lightly buttered stainless steel over medium heat.
- Pour 1/4 cup of the batter onto the pan and tilt it with a circular motion so that the batter coats the surface evenly.
- Cook the crêpe for about a minute, until the bottom is light brown and can easily be loosened with a thin metal spatula.
- Turn the crêpe and cook the other side.
Read more our recipe Salmon in Roasted Pepper Sauce #healthyfood #dietketo #breakfast #food
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