Cruelty free Crepes
This recipe was published in the Biocontact magazine, October 2016 (free sample in organic shops in France)
Ingredients you will need are:
- 200g T80 wheat flour
- 60g chickpeas flour
- 70g non refined cane sugar or coconut sugar
- half of a vanilla pod
- 50cl (500ml) homemade hemp mylk or any other kind of non dairy mylk
- 2cl (20ml) extra virgin olive oil
As a traditional crepes dough, in a large bowl, blend the dry ingredients with the wet ingredients. Cover and let it at ambient temperature for more than half an hour. Lightly oil a crepe pan and place it over medium heat. When the pan is hot, cook the crepe until it is golden, then flip it and cook the other side. Repeat the steps for any crepe until there’s no more dough left.
Enjoy with homemade raspberry coulis, carob sauce, fruits jam, according to your taste!..