When I think of crepes I think first of my most beloved grandad, now 77 years young. To this day he continues to fry crepes for me when I visit him. Thank you grandad – nobody can make them as special as you can. Bizarrely, as a child my grandad’s crepes would always make me experience a feeling as if somebody was stabbing me with a knife in my stomach. It was a huge discomfort. For a long time I was seeking answers on why this was happening. Then a bolt from the sky fell on me – it had to be wheat allergy!
Sadly, grandad’s crepes are off my menu and have been since I discovered my little problem. But I simply couldn’t let this allergy deprive us of our quality time together. We started experimenting with different types of flour. Rye flour proved to be a great solution. The Rye grain is full of goodness providing the body with numerous important vitamin and minerals. It is worth giving it a go as it tastes delicious.
- time 30 mins
- difficulty medium
- diet no wheat, sugar, dairy, nuts, eggs (vegan)
WHAT YOU NEED
- 100g rye flour
- a pinch of salt (Sea or Himalayan salt)
- ½ teaspoon of baking powder (gluten free)
- 1 tbsp minced chia seeds plus 6 tbsp hot water (vegan egg)
- 1 very ripe banana
- 1 tablespoon of vegetable oil (coconut or rapeseed oil preferably)
- 1 glass of plant milk (almond, rice, walnut, organic soya)
- bee pollen (not for vegans)
- mint leaves
- xylitol powder (blended xylitol)
- few drops of lemon juice
- a pinch desiccated coconut
- Mix all dry ingredients nicely
- Ground chia seeds then put it in a glass with 6 tbsp of hot water, let it rest for 5 mins to thicken
- Blend all the wet ingredients. Add chia (or egg if you not vegan) and blend it all together
- Heat up the pan, melt the oil and fry as with normal crepes
- Sprinkle each crepe with xylitol powder, bee pollen, mint leaves and lemon juice. Roll them up and simply enjoy!
The first crepe may come out quite ugly or uneven, but keep going, the rest are quite easy to make!