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Fermented Crêpes (Gluten-Free)

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Ingredients

Adjust Servings:
SOURDOUGH STARTER:
25 g of Buckwheat flour
25 g of Brown rice flour
25 g of Sorghum flour
25 g of Millet flour
200 ml of Water
1 capsule of Probiotic
BATTER:
4 Egg(s)
250 ml of Coconut milk Full fat coconut milk
100 g of Tapioca starch
50 g of Coconut oil
a pinch of Salt

Fermented Crêpes (Gluten-Free)

  • 30 min
  • Serves 4
  • Medium

Ingredients

  • SOURDOUGH STARTER:

  • BATTER:

Directions

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The healthiest crêpes are made with leftover natural sourdough starter, but what if you don’t have it right now? Then, you can ferment the flour in a faster way. This recipe will give your crêpes a delightful tanginess, similar to those made with kefir or whey. Plus, the natural fermentation process enhances the digestibility of the flour.

You can make delicious crêpes using a mixture of flours from any gluten-free grains. The more kinds you use, the more flavorful your crêpes will be. The main thing is to have at least one-third of buckwheat flour in the mixture for a soft texture.

Bon Appétit!

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Steps

1
Done

SOURDOUGH STARTER

The night before making the crêpes, mix the flour in a glass or ceramic bowl. Open the probiotic capsule, pour the contents into the flour, and discard the transparent shell. Then, add the water and mix well with a whisk until it's all uniform. Cover it with a clean towel and leave it in a warm place overnight. You can heat the oven to 30 degrees Celsius, turn it off, and place the sourdough starter inside overnight. Alternatively, you can simply leave the sourdough starter in a closed, turned-off oven overnight.

2
Done

BATTER

In the morning, put all the crêpe ingredients except the coconut oil into the bowl of a blender. Add the sourdough starter and blend until you have a smooth, liquid crêpe batter. At the end, add in the melted coconut oil. Fry the crêpes as usual, greasing the pan with coconut oil or ghee.

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