Going to Paris for a week made me a little obsessed with wanting to learn to make crepes! These were my first attempt at using the crepe machine.
Recipe:
Ingredients:
1 cup namaste foods chickpea flour
1/4 cup anthonys goods coconut flour
1/2 cup hodgson mills rice flour
3/4 cup bakery on main GF oats
2 tsp hamptons salt cooking salt
3 tsp vermont village ACV
5 sprays Simply beyond foods pomegranate vinegar
3 Tbsp hidden springs maple syrup
2 cups almond milk
1/2 cup avacado oil plus a bit to grease pan
1 bunch of nettle leaves
2 hot peppers
1 box of mushrooms
3 Tbsp coconut oil
Toppings:
Honey Acres Mustard
Victoria Amory Green Chili Piri Piri
Pereg Naturals Paprika
Directions:
Prepare the filling:
Heat the coconut oil in a skillet and add chopped mushrooms, nettles, and hot peppers. Let them cook until they begin to get soft and then add 1 tsp salt, 2 Tbsp maple syrup, 1 tsp ACV, 3 sprays pomegranate vinegar. Cook over low heat stirring frequently until sauce has begun to caramelize around veggies.
Set aside.
Prepare the batter:
Mix all the remaining ingredients (except for the toppings) together. It should have a soupy texture. If it does not, add a little more nut milk, but you want it to be fluid - not watery.
Pour one ladle of batter onto oiled crepe machine or flat pan. cook for about 1 minute and flip.
Fill each crepe with 2-3 spoonfuls of filling depending on the size of your crepe. Roll up and add toppings
Recipe:
Ingredients:
1 cup namaste foods chickpea flour
1/4 cup anthonys goods coconut flour
1/2 cup hodgson mills rice flour
3/4 cup bakery on main GF oats
2 tsp hamptons salt cooking salt
3 tsp vermont village ACV
5 sprays Simply beyond foods pomegranate vinegar
3 Tbsp hidden springs maple syrup
2 cups almond milk
1/2 cup avacado oil plus a bit to grease pan
1 bunch of nettle leaves
2 hot peppers
1 box of mushrooms
3 Tbsp coconut oil
Toppings:
Honey Acres Mustard
Victoria Amory Green Chili Piri Piri
Pereg Naturals Paprika
Directions:
Prepare the filling:
Heat the coconut oil in a skillet and add chopped mushrooms, nettles, and hot peppers. Let them cook until they begin to get soft and then add 1 tsp salt, 2 Tbsp maple syrup, 1 tsp ACV, 3 sprays pomegranate vinegar. Cook over low heat stirring frequently until sauce has begun to caramelize around veggies.
Set aside.
Prepare the batter:
Mix all the remaining ingredients (except for the toppings) together. It should have a soupy texture. If it does not, add a little more nut milk, but you want it to be fluid - not watery.
Pour one ladle of batter onto oiled crepe machine or flat pan. cook for about 1 minute and flip.
Fill each crepe with 2-3 spoonfuls of filling depending on the size of your crepe. Roll up and add toppings