Are there many things in life better than the light, crisp texture of a crêpe? Ever since visiting France as a young child, I’ve been obsessed with them. Especially when covered with lashings of Nutella! The smooth, creamy texture and sweet chocolatey taste of the Nutella combined with the fine, thin crêpe was something I just couldn’t resist.
Of course, nothing beats a French crêpe, but I really wanted to make my own version that I could enjoy at home. This recipe is definitely different from the traditional kind, but delicious nonetheless. I love piling them high with spreads and then sandwiching them together for a sweet, sumptuous dessert. Some of my favourites have to be cocoa hazelnut spread, jam, some of my caramelised nuts, caramel sauce or chocolate sauce.
I would say this recipe serves about 4 – but it all depends on the amount of filling you use/how hungry you are. When I make them, they make around 20 crepes – but I make them quite small, so that also depends on what size you make them! Enjoy.
serves about 4
1/3 cup (55g) buckwheat flour
1/3 cup (55g) brown rice flour
1/4 cup (30g) quinoa flour
1/2 tsp baking powder
1 tbsp coconut sugar
1 3/4 cups (430ml) almond milk
1 tbsp olive oil
1. Firstly, add the buckwheat flour, rice flour and quinoa flour, baking powder, coconut sugar and a pinch of salt into a large mixing bowl. Stir all together. Then, add in the oil and the milk. Using a hand whisk, mix the batter together until smooth – it should be fairly runny.
2. Lightly grease a pan with oil/spray etc. and place onto a medium heat. Take a ladle-full of mixture and pour onto the pan. Tilt your pan around in a circular shape until the mixture forms a fine/thin circle. Using a spatula, lightly scrape at the edges as it heats through. When the pancake has turned golden, flip and cook for a further minute or so. When this is done, remove from the heat and repeat these steps with the remaining batter, until all has been used up. Lastly, serve with whatever toppings you like!