SWEET & TREATS
Gluten, Refined Sugar & Dairy Free Crêpes
For those who do not know (and this included me until I looked into this recently) Shrove Tuesday, or Mardi Gras in France and Louisiana, which directly translated means Fat Tuesday, is the first day of lent and the day of gorging before the ritual fasting of the Lenten season. But in France we celebrate Pancake day on the 2nd of February and it is called La Chandeleur – known as Candlemas in English. And since I am in the UK, I celebrate on both days by eating crepes…. even if we don’t have a carnival…
This is year I wanted to find an alternative for my intolerant friends… and then remembered my maman using chestnut flour when we were little. I have also used almond milk for the simple reason that I thought the almond and chestnut flavours would marry really well, and you know what… it was delicious. We tried it with avocado for a savoury light lunch and with a squeeze of lemon juice and date syrup for an afternoon snack. A little naughty but Yum!
- Prep Time15 min
- Cook Time55 min
- Total Time1 hr 10 min
- Serving Size12 Pancakes
FOR THE PANCAKES
- 110 g Chestnut flour – I used Amisa Organic, I found this in Whole Food Market and it is really good and pure
- 50 g Rice flour
- 90 g Cornstarch – I used Maizena because that’s what maman used to use
- 1 Tsp. Baking powder
- 1 Pinch of sea salt
- 2 Eggs
- 400 ml Almond milk
- 1 Tbsp. Rapeseed oil
- Coconut oil for cooking
Method
Mix all the dried ingredients into a large bowl. The larger the better, it will really help you when whisking.
Make a well and crack the eggs into it and add the rapeseed oil. Start whisking gently, add the milk gradually increasing the whisking strength.
When all the milk is mixed in and you obtain a homogeneous consistency cover with cling film and leave in a cool place to rest for at least an hour.
After the resting period melt the coconut oil in a pancake pan and pour into a bowl and set aside.
With a brush, lightly oil your pan with the melted coconut oil and make sure it is nice and hot.
Ladle some batter into the pan, tilting the pan to spread the batter around for a thin and even layer and leave to cook undisturbed for about 30 secs.
The pancake is ready to flip when it stops sticking to the pan and it should have started to get golden brown… Time to FLIP!!!
Serve we a drizzle of lemon or maple syrup or even some hazelnut spread… I love them warm just as they are 🙂
Enjoy… Bon appetit! ♥♥♥
