Saturday, May 15, 2010


These thin, light pancakes can be served with warm applesauce and Maple syrup for breakfast, or filled with cooked diced ham or bacon and cheese of choice for lunch.

1/3 cup yellow split pea flour, or brown rice flour, or garbanzo bean (chickpea) flour
1/3 cup tapioca starch, or potato starch, or cornstarch
1/3 cup millet flour, or lentil flour, or quinoa flour, or garbanzo bean (chickpea) flour
1/3 cup powdered sugar
2 tablespoons Vance’s DariFree® powder
1 tablespoon egg replacer powder
1 teaspoon xanthan gum
1/2 teaspoon sea salt
1‐1/3 cups water
1/2 tsp pure vanilla extract (if serving sweet)
  1. Place large skillet over medium heat.
  2. In airtight container combine yellow split pea flour, tapioca starch, millet flour, powdered sugar, Vance’s DariFree® powder, egg replacer powder, xanthan gum, and sea salt; place on lid; shake vigorously to combine.
  3. Pour dry ingredients into mixing bowl; add water and vanilla (if making sweet crepes); beat until batter is smooth; set aside.
  4. Add 1 teaspoon pure olive oil to preheated skillet; heat 30 seconds; pour 1/4 cup batter in center of skillet; using rubber scraper, spread batter thinly from center outwards.
  5. Cook until crepe begins to bubble; loosen around edges then flip; cook 1 minute; remove from heat to plate; serve immediately.
  6. Scrape skillet clean after each crepe; add 1 teaspoon pure olive oil, heat, then add 1/4 cup batter for each crepe.
Or, lay flat on wire cooling rack; cool completely; place in plastic bag and refrigerate up to 2 days; reheat on hot dry skillet.

To freeze: cool completely; place parchment paper sheets between each crepe; wrap batch tightly in plastic; place into plastic freezer bag; store in freezer up to 1 month; reheat in hot dry skillet.

Servings: 6 – 8 crepes
Preheat: Medium
Prep Time: 5 min
Cooking Time: 3 min

1 comment:

Collective Mind = Solutions