17 Nov Rainbow Crepes – gluten free and vegan
Years ago I started cooking colorful crepes for Uma. It is a super hit for both kids and adults! They are very easy to make, they are delicious and they are very healthy.
Quantity: 8 – 10 crepes
You will need a nonstick skillet
Ingredients for 4 people
- 2 cups of buckwheat
- 4 cups of water
- ¼ teaspoon salt
- Extra Virgin Olive Oil or some other oil or margarine
- Wash the buckwheat and drain well.
- Soak the buckwheat in the water for at least 2 hours
- Blend the buckwheat and the water in which it was soaked, adding the salt. You should get a creamy texture.
- You could also add fresh or dried herbs into the mix. For Uma I make it as simple as possible, but you could put chopped parsley or fine herbs
- Separate your mixture into containers or bowls. To add color into the mix you can use your creativity. Use the hand blender to mix in the ingredients that will give colour
Green: ⅓ teaspoon spirulina powder, you could also use spinach
Yellow: ½ teaspoon turmeric powder
Pink: a small piece of cooked or grated beetroot or purple cabbage
Orange: ½ large grated carrot
- Heat a nonstick skillet over medium heat with a little olive oil.
- Pour ¾ of a soup ladle of mixture into the pan and make sure it gets well distributed by moving the pan so that it is spread out and circular. Wait a few minutes (I wait for the crepe to dry on the top side) and turn carefully so that it is done on the other side. And ready!
- For the filling, you can be creative and prepare it in advance. At home we usually make crepes filled with asparagus & cheese / vegan cheese, seitan with onion, cherry tomato with spinach, mushrooms and onion, etc…
For the sweet option: it is the same recipe, only you do not add fine herbs. You still need the salt. We like to make them with homemade Nutella and banana, homemade jam, etc…
Tell us how you like them once you’ve tried them!