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Serves
2
Author Notes
The crêpes are fluffy and light, they steadiness smartly with the compote and taste shapely. The fundamental heinous is the quinoa flour; this acts as a astronomical gluten free flour fabricated from ground quinoa, nonetheless it’s possible you’ll expend other gluten free flours cherish buckwheat, rice or millet. —Madeleine Shaw
Substances
- For the compote
150 grams
Plums
150 grams
Blackberries
150 grams
Honey
- For the pancake
120 grams
Quinoa Flour
250 milliliters
Almond Milk
1 tablespoon
Coconut Oil
1 pinch
Salt
Instructions
- De-stone the plums and cut them into quarters.
- Station the plums, berries and honey in a pan on a medium heat and let this caramelise for 5 minutes (add in 100ml of water step by step as you hump so nothing burns).
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When your total water has been added, attach a lid over the head and let this simmer for 10 minutes.
Station the crepe mix substances in a bowl, walk smartly and let this sit in the fridge for half of an hour. - Warmth a smartly-organized pan with coconut oil on a medium heat, heart-broken out a scoop of the batter and let it cook dinner for few minutes till golden brown then flip.
- Commence up small then invent your crepes bigger as you feel extra confident. I on the total fold them in half of cherish an omelette as they don’t crumble, this makes them still taste divine.
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