Ingredients
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200 g GF sourdough starter
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4 Egg(s)
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100 g Tapioca starch
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250 g Coconut milk
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2 Apple
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1 tbsp Coconut oil
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pinch of Salt
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for frying Ghee
Directions
This is one of my favorite gluten-free sweet crepes recipes. Using apple juice and pulp instead of water in the batter gives the crepes a lovely aroma, a nice golden color, and an elastic texture. Out of all gluten-free options, this one comes closest to classic wheat-flour crepes in both texture and appearance. True crepes lovers will really appreciate it!
To make these, I grate an apple on a fine grater, add a pinch of salt, let it sit for a bit, and then squeeze out all the juice. I also add some of the squeezed-out pulp to the batter (about 1 tbsp). This makes the batter slightly sweet, so the crepes turn golden as they fry, and the pectin from the freshly squeezed apple juice and pulp makes the texture super elastic.
Highly recommend!
Enjoy your meal!
Today's visits: 1.
Steps
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1
Done
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Grate the apples on a very fine grater and place them in a bowl lined with a kitchen towel or several layers of cheesecloth. Sprinkle with a pinch of salt and let sit for 5–10 minutes so the juice releases. Then squeeze out the juice well — you should end up with about 150 ml. Don't discard the pulp. |
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2
Done
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Combine all the remaining ingredients, except the coconut oil, in a blender or food processor bowl, add the apple juice and 1 tbsp of the apple pulp, and blend until smooth. Melt the coconut oil and pour it in a thin stream into the processor bowl while the batter is mixing. Adjust the batter's consistency with water if needed. |
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3
Done
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Fry the crepes as usual, greasing the pan with ghee, olive oil, or coconut oil. |
