These crepes – without eggs, milk or gluten – may be just as delicious as they are healthy. As food allergies become a headache for more and more mums, our fabulous chef Sophie – mum to a little boy with a number of food allergies – shares her recipe for these crepes made entirely from vegetables.
140 g rice flour, 60 g of corn or chestnut flour, 50 g cornstarch or potato starch, 20 g brown sugar, 1 tsp vanilla, 2 pinches of salt, 50 cl soy milk or rice milk (or a mix of both), 2 tablespoons olive oil, 2 large pinches of grated orange zest (or more, depending on your taste).
These products should all be available at your local health food store.
*A small note for mums of children with allergies – as we’re sure you know, be sure to double-check that the above ingredients are free of all traces of allergens.
Mix the flour, cornstarch, sugar, vanilla and salt.
Make a well in the dry mixture and gradually pour in milk and oil, whisking as you do so (with an electric mixer, if possible).
Add two pinches of grated orange zest.
Cover and let the dough sit at room temperature for one hour.
Once settled, the dough may be a bit thick. Add water if needed.
With this type of batter, it’s important to use a good non-stick crepe pan – cook over high heat, then reduce once well-cooked. Feel free to make these crepes as fluffy or thick as you like.
To Accompany your Vegetable Crepes…
- Homemade chocolate sauce (simply melt dark chocolate and rice milk in a saucepan over low heat) and some orange zest
- Some sugar icing and lemon juice to taste
- Agave syrup