The ground almonds I bought to try as a substitute for icing sugar in a fun project (but haven't yet – will post when I do if it turns out; maybe also if it doesn't!) reminded me of flour and came to mind when I wondered if I could make crepes without flour.
It works! Edna's recipe is 1 egg, 1 tbsp oil, 3/4 cup milk, 1 cup flour, 1/2 tsp salt ; I automatically took a photo of the page with her companionable chat and not the recipe itself so am copying it here; too lazy to take another pix.
I used soy milk and olive oil and the ground almonds (1 cup) in place of the flour.
The ingredients got put in a mason jar and mixed and the batter does seem to benefit from time in the frig.
It requires a longer cooking time and the resultant crepes are not as flexible as ones made with flour but they are tasty. And the 'carbs' are not 'refined' (because they are protein.)
A specialty at the Polish Deli years ago used to be crepes with Polish cheese and fruit filling.
This is a European style cottage cheese (drier but I still had to drain it in a colander) sieved slightly to make it smoother, with figs I bought last year when they were in season and popped whole and raw into the freezer. They were sliced and then thawed and then put in and on the crepe and then ….. eaten.
I imagine ricotta cheese would be even more delicious. H….mmmmmm.
Comments
4 responses to “Crepes. Flourless”
Oh – that sounds and looks great. Thanks for sharing, I’ll have to try this.
Hello Terri
I made some this morning and enjoyed them again so I hope yours work out. What I ought to mention is they stick more than regular crepes so I will experiment to see if more heat or less heat helps. In any case they do taste wonderful – the almonds are flavourful.
FLOURLESS is a creative title for this..thanks a lot.
Looks tasty! 😛