Скачать или смотреть Savory Stuffed Crepes (gluten-free, vegan)

Nutritious, gluten-free, stuffed crepes made with buckwheat and coconut flour!

Time: 1 hour

Ingredients:
(makes 8 crepes about six inches in diameter)
Batter:
Buckwheat flour 3/4 cup
Coconut flour 1/4 cup
Pink salt 3/4 spoon
Ground black pepper 1/4 tsp
Water (room temperature) 1.5 cups + 1 Tbsp (1 Tbsp on reserve if needed)

Filling:
Green cabbage 8 oz
Red bell pepper 1 large
Carrot 1 medium
Onion 1 medium
Avocado 1 large
Lime 1
Seasonings for the vegetables:
Red pepper flakes 1 tsp (or according to taste)
Coriander powder 1 tsp
Grated ginger 1 tsp
Garlic powder 1/4 tsp
Pink salt 3/4 tsp (or according to taste)
Garam masala (optional) 1/4 tsp

Olive oil 1/2 cup

Directions:
Place all the dry ingredients for the batter in a large enough bowl. Prepare a smooth lump free batter by adding a little water at a time and incorporating all the ingredients. Place the prepared batter aside and make the filling for crepes.
Chop all the vegetables for filling (except avocado). Slice avocado just before assembling the crepes.
Place a skillet on the stovetop and add 2 Tbsp olive oil to it.
Once the oil heats up, add all the vegetables and sauté on high heat. Add all the seasonings and mix. Make sure the vegetables remain crunchy.
Now place a cast iron pan on the stovetop over medium heat.
Check the consistency of the batter and thin it by adding 1 tsp of water at a time if needed.
Put a few drops of olive oil on the pan and wipe off using a paper towel ( this will condition the pan for making crepes).Turn the heat down. Before pouring the batter make sure the pan is not too hot. Keep the heat on low at this time.
Put a ladle full of batter in the center of the pan and spread it quickly in a circular motion using the back side of a big spoon. Spread it thin and in a circle about 6 inches in diameter. TIP: Alternate quick clockwise and anti clockwise circular motion for the ease of spreading
Drizzle olive oil on the side facing up. Now increase the heat to medium.
Allow about 2 minutes for the crepe to cook.
Once the side facing up looks dry and the bottom is lightly golden brown, it is time to flip.
Now let this side cook as well and get golden spots all over. It may take about 2 minutes.
Remove onto a plate when done. Turn the heat low before pouring the batter for the next crepe.
Wipe the pan with a paper towel.
Now proceed with making crepes with remaining batter.
Place the prepared filling on each crepe and place a few slices of avocado over it. Squeeze some lime juice on the filling and fold in half.
Serve warm! Can be enjoyed for any meal of the day! Great along side a soup of your choice!


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