A tasty and gluten-free variant of the classic crepes, made with our Organic Wholemeal Millet Flour Spigabuona.
These MILLET CREPES are very easy to prepare and can be filled to your taste. Try them with greek yoghurt and fresh fruit!
Did you know that Millet Flour is super nutritious? 100 grams provide as much as 22% of the daily value of iron and B vitamins. With its subtle, slightly sweet flavour, it is a great gluten-free alternative and can be used to make breads, buns and cakes, like these fantastic organic chocolate gluten-free crepes.
- Preparation: 10 minutes
- Difficulty: Medium
- Servings: 2 - 4 people
- Cooking time: 15 minutes
All Spigabuona flours are:
- with no added sugar
- without milk derivatives
- without hydroxypropylmethylcellulose
- organic
- stone grounded
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
Ingredients
- 90 g Organic Wholemeal Millet Flour Spigabuona
- 4 tablespoons Organic Corn Starch Spigabuona
- 3 Eggs
- 3 tablespoons cocoa powder
- 2 tablespoons blond cane sugar
- A pinch of sea salt
- 295 ml milk or almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon usalted butter
PROCEDURE
Sift the flour, cornstarch and cocoa powder into a large bowl. Stir in the sugar, salt and vanilla. Crack the eggs into the hole and slowly start pouring in the milk while whisking.
Continue until the mixture is smooth. Cover the bowl with cling film and refrigerate for 2 hours. Bring back to room temperature before cooking and mix well before using.
In a crepe pan, melt ½ teaspoon of butter over medium heat. When the pan is hot, pour in enough batter to coat the bottom.
Shake quickly to coat the bottom of the pan and cook for 1 to 2 minutes until small bubbles form on the surface. Using a spatula, turn the crêpe over and cook on the other side for 1 minute. Transfer the crêpe to a plate and cover with a large piece of foil to keep warm. Add butter to the pan between each crêpe and repeat until the batter runs out.
