Delicious with dairy or without
Yield: 2 cups/.5 litres
|
8 oz
|
cream cheese or tofu cream cheese replacement
|
250g
|
|
½ cup
|
demerara or brown sugar
|
125 ml
|
|
¾ cup
|
canned or fresh pumpkin puree
(Excess moisture squeezed out)
|
250 ml
|
|
1 ½ tsp
|
pumpkin pie spice OR
¾ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, 1/8 tsp cloves, 1/8 tsp allspice
|
8 ml
|
|
¼ tsp
|
lemon zest
|
1ml
|
Instructions:
1. Thoroughly mix together all ingredients in a food processor.
2. Allow to set for at least an hour in the refrigerator for the flavours to develop and combine before use.
Enjoy this mixture rolled into crepes, or as a filling for cream puffs, tarts, or cakes.
Dairy-Free Nutritional Information
Calculations based upon the basic recipe excluding
optional ingredients and variations.
Per 3 oz /75 ml serving
|
Energy
|
86 calories
360 kJ
|
|
Protein
|
3 g
|
|
Fat
|
2 g
|
|
Carbohydrate
|
15 g
|
|
Sodium
|
9 mg
|
|
Potassium
|
154 mg
|
|
Calcium
|
61 mg
|
|
Iron
|
3 mg
|
Dairy Nutritional Information
|
Energy
|
189 calories
790 kJ
|
|
Protein
|
3 g
|
|
Fat
|
13 g
|
|
Carbohydrate
|
16 g
|
|
Sodium
|
118 mg
|
|
Potassium
|
153 mg
|
|
Calcium
|
52 mg
|
|
Iron
|
1 mg
|
Buckwheat Crepes
Great for more than just breakfast, this staple of continental cooking has many uses. The buckwheat flavour adds a depth of character not found in regular crepes.
Yield: about 20 crepes
|
|
|
|
|
½ cup
|
buckwheat flour
|
125 ml
|
|
¼ cup
|
brown rice flour
|
60 ml
|
|
¼ cup
|
tapioca starch
|
60 ml
|
|
½ tsp
|
xanthan gum
|
3 ml
|
|
¼ tsp
|
salt
|
2 ml
|
|
½ tsp
|
sugar
|
3 ml
|
|
|
|
|
|
4
|
eggs
|
4
|
|
|
|
|
|
2 cups
|
milk or non dairy alternate
|
500 ml
|
|
2 tbsp
|
vegetable oil
|
30 ml
|
|
¼ cup
|
water
|
60 ml
|
Instructions:
1. Mix dry ingredients fully, then add eggs and mix to a paste.
2. Beat in all the liquids a bit at a time until a smooth very thin batter forms.
3. Preheat a 10 inch/25 cm fry pan or crepe pan over medium heat. Apply a sparse coating of cooking spray or wipe with a very small amount of vegetable oil.
4. Quickly pour a scant ¼ cup/60 ml of batter into the pan while tilting and swirling it to spread the batter over the whole surface (this takes some practice but is worth learning.) Return the pan to the heat and cook until the edges brown slightly and the surface no longer appears wet. Depending on how hot your pan is, this may take less than a minute.
5. Loosen the edges all the way around with a thin spatula or palette knife and flip the crepe over. Cook 30-45 seconds on the other side until a few delicate golden brown spots form. Remove the crepe from the pan and immediately refill it as described above. Repeat until all the batter has been cooked.
6. As the crepes come out of the pan they can be stacked on a plate without risk of sticking together. They can be eaten warm right away, kept covered in the refrigerator for up to a week or frozen for later use.
Nutritional Information
Calculations based upon the basic recipe excluding
optional ingredients and variations.
Per crepe serving
|
Energy
|
20 calories/84 kJ
|
|
Protein
|
2 g
|
|
Fat
|
3 g
|
|
Carbohydrate
|
6 g
|
|
Sodium
|
50 mg
|
|
Potassium
|
71 mg
|
|
Calcium
|
35 mg
|
|
Iron
|
trace mg
|
Variations:
Crepes are one of the classic staples of continental dining with many traditional uses and variations. The following are some great uses for this gluten-free version:
Stuffed Crepes
For a great dressed up entrée, stuff the crepes with scrambled eggs,
vegetable ragouts or creamed or curried seafood or poultry.
Soup Garnish
Cut the prepared crepes into julienne or fine strips to use as a noodle
replacement in broth soups.
Sandwich Wraps
Prepare the crepes with a 1/3 cup/80 ml of batter in each (to make them a bit stronger) and use as you would a flour tortilla to prepare sandwich wraps.
Layered Desserts
Layer crepes with fruit fillings, icing or caramel sauce to build up a low, cake-like dessert. Cut in wedges to serve.
Dessert Rolls
Roll up sweet fillings such as ice cream or mousse for a great presentation of these otherwise drab looking treats.
