Shelley and I shared these crepes first having some savour with beans and vegetables and then onto the yummy sweet ones with berries, mandarins and coconut yoghurt. The uncooked batter can be stored in the fridge for 5 days if it lasts that long before using it up. Just stir every few days to keep it fresh. It keeps fermenting just like a sourdough starter so if you don’t use it for 7 days remove it from the fridge, add some flour, water, stir and return it to the fridge where it should last another few days.
- ½ cup oat flour
- 2 cups sorghum or besan (chickpea) flour
- 1/2 teaspoon salt (omit if using Miso)
- 1 Tbsp maple syrup
- 2 tablespoons flax egg*
- 1 teaspoon chia seeds (optional)
- 2 cups lukewarm water
- 4 Tbsp sauerkraut juice or 1 Tbsp miso (this will help the batter ferment faster) optional
- Combine the dry ingredients in a large bowl.
- Add the water and juice or miso and flax egg* stirring to make a batter.
- Cover tightly. If you fail to wrap it tightly it will partially dry and will not work as well.
- Set aside in a warm place. Stir daily until bubbles appear. Usually ready after sitting aside overnight unless it very cold outside, then plan for another day.
- Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm. Oil pan.
- Using a measuring cup, pour ½ – ⅔ cup of batter into the centre of the pan. Quickly pick the pan up and move it to distribute the batter. Cover with lid and cook until bubbles appear then turn over and cook a few minutes longer. Repeat.
- Fill with your favourite filling- fruit, mandarins, apples, pears, dried fruit, coconut yoghurt, or leftover veg, tofu, beans, potatoes, hummus, and of course some ferments.
2 Tbsp. flaxseed meal (ground raw flaxseed) and 3-4 Tbsp. water
Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1-2 eggs