Today however was different because I specifically substituted high carbohydrate ingredients for low carbohydrate ones.
Whole wheat flour became a strange mixture of garbanzo bean flour (farina di ceci) and ground flax seed meal. Instead of milk, I used soy milk, unflavored and unsweetened.
Here is the recipe I made up that was so good, I had to post it here as a little reminder to myself how I want to make crepes from now on. The flax seed made the overall flavor of the crepes seem buttery.
Add to a blender:
2 cups of unsweetened and unflavored soy milk.
8 large eggs
Blend
Add: two cups of ceci/ garbanzo bean flour, and one cup of flax seed meal.
one teaspoon sea salt
Blend well again.
*Note: Throughout the crepe making process I had to add more soy milk to the batter as the "flours" kept absorbing the water.
Yield about 12 Large crepes.
If I knew I was only going to top them with fruit and syrups I would add vanilla to the batter... but we also topped our crepes with brie and prosciutto. We did have sweet toppings too... whip cream I made sweetened with stevia, and a strawberry syrup/ sort of freezer jam also sweetened only with stevia. We also had pretty ripe bananas and nutella... because let's face it the sugar in the nutella is worth it!
Good job Amber! Yay for you making a more healthy crepe. We're gonna have to try that one. What a perfect summer dish.
ReplyDeleteI am so curious now to try to make some kind of baked dish with ceci flour and maybe a mixture of some kind of nut or seed flour... maybe zucchini bread? And of course without sugar. But who wants to bake anything in this heat?!
ReplyDeleteCiao Amber ottime le tue crespelle con la farina di ceci, devo provare anch'io la tua ricetta. Un abbraccio Daniela.
ReplyDeleteMmm. I love crepes, but I'm terrible at making them! I'm going to try your recipe because I like the idea of adding flax meal.
ReplyDeleteCiao Daniela,grazie! Un abbraccio anche a te!
ReplyDeleteKaren if you like flax meal a lot you might want to try 1.5 cups each of the flax and the ceci instead of the two to one ratio I did. I think that might make for a slightly more pliable crepe... These were fine, but the ceci flour really seems to like to thicken up considerably.