February 05, 2018

Glutenfree Sweet Potato CREPES

Crepes or pancakes …!? Since we already have other versions of pancakes on our list of food-we-love (one with quinoa and another one with millet) – we have decided to name these ones CREPES….. preparing them as thin as possible!

We use mainly the crepes for breakfast – and then I can bring the rest as an after-school snack for the kids. We would also make these crepes for dinner, since they have vegetables in them!

One likes them topped with banana, yogurt and nutbutter – another one likes them with yogurt and some sprinkled coconut sugar….. – I like them just like they are and often bring one along with me, rolled up. We also often add them to the picnic basket sprikling a little coconut sugar on each and then stacking them and they works fine as an easy-to-bring desert! 

Ingredients

 

 

Soaking time: 8 hours

Preparation time: 10 to 15 min.

2 1/2 cup of glutenfree flour (I normally mix 2 or 3 of the following flours: rice, quinoa, buchwheat, chickpea or maiz)

1 big spoon of cinnamon (I use ceylon – other cinnamon might have a stronger taste, in that case, you might want to use less)

1 teaspoon vanilla powder

1/2 cup nuts (well blended – I normally use hazelnuts - but any nut will do)

100 g sweet potato

100 g zucchini

1 banana

1/2 big apple or one small

2 spoon fresh lemon juice

3 to 4 eggs

A little milk of you favourite type

Coconut oil or other oil for baking them.

Optional:

1/3 cup hemp seeds

1/3 cup mix of blended goji and flax seeds or other seeds

 

How to:

Soak the nuts overnight.

Start by blending: nuts, banana, apple, sweet potato and zuchini. I normally blend in 2 or 3 portions and add one egg to each portion, then it is easier to blend it to a smooth and wet dough. Add lemon juice.

Mix the blended dough with the flour stirring well until you have an even and smooth mixture.

You can leave it for a few hours in the fridge before making the crepes or you can use it right away – but in both cases you will need to add some milk (the milk of your choice – I normally use almond milk or oat)  – to get a texture that is easy to poor on the pan.

Bake the crepes on small pans with melted coconut oil (or grassfeed butter or other type of oil). The dough will not be as liquid as normal pancakes/crepes, you will need to spread it on the pan with the back of a spoon. Bake until brownish, flip over a couple of times and eat, eat, eat, eat………

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