Basic pancake (crepe) recipe plus various options for savoury and sweet toppings
Serves 2-3 pers (6-8 pancakes)~ (double quantities to serve 5, ~12-14 pancakes)
These can be made from a blend of gluten-free flours, and you can go wild experimenting with different savoury fillings... and perhaps sweet fillings to use up any leftover pancakes. I normally serve 2 savoury pancakes per person, and one 'dessert' pancake.
Ingredients (pancakes):
2 eggs (alternatively 1 tbsp psyllium husk + 1dl extra water)
1 cup buckwheat flour or gluten-free flour mix*
1 tbsp coconut milk (or ½ tbsp olive oil or MCT oil).
1 cup water (or more if needed)
Coconut oil for frying
*GF-pancake flour mix: Mix buckwheat flour, cassava flour/tapioca flour, amaranth flour, and even sorghum or teff flours, and store in a jar for use in pancakes. There is no magic ratio.
Note: I have found that psyllium husk leads to more fragile pancakes, and the moisture has more trouble evaporating. If you are not on a vegan or egg-free diet, use eggs for the optimal pancake.
Filling:
300g mushrooms (or quorn färs)
2 tbsp pine nuts or a handful of walnuts
4-6 tbsp special pesto or herb pesto (see recipe). OR creamy spinach sauce (recipe below)
8-12 cherry tomatoes
1 medium avocado
4-6 slices (80-100g) goat cheese (if not excluding dairy)
8-12 basil leaves
Large handful rocket
Method (pancakes):
Whisk eggs (if using) with the coconut milk or oil, add half the flour, and whisk in, alternately adding the water and remaining flour, whisking to a smooth consistency. Let sit covered for at least 1h (or refrigerated for longer).
Add more water if needed to desired pancake consistency. Fry pancakes in a non-stick fry pan on low-medium heat with a smear of coconut oil until dry on top, then flip until ready on the other side.
Method (filling):
In a separate frypan, sauté mushrooms (or Quorn färs) and any other vegetables you want to add (eg. asparagus, garlic, leek, red onion), in olive oil, adding pine kernels/walnuts toward the end. Set aside until use.
Topping your pancakes:
In the slightly warm fry-pan, spread each pancake with 1 tbsp pesto. Scatter 1 slice goat cheese (if using) chopped roughly over one half of the pancake, followed by sautéd mushroom and any other veg, plus 2 chopped cherry tomatoes, 4 slices avocado, and a few basil or rocket leaves (if this takes too long, simply ask each person to compose their own pancakes with a selection of toppings at the dinner table. The only down-side is that the pancakes will be less warm).
Alternative to pesto: Creamy vegan spinach sauce
substitute the pesto/special pesto for a creamy spinach sauce.
Ingredients (spinach sauce):
1 small onion
1 clove garlic or 1/2 tsp garlic powder (optional)
1/4 tsp Himalaya or sea salt
1/2 tsp nutmeg
~1 cup frozen spinach cubes (or equivalent fresh spinach.. perhaps 200g)
2-3 medium broccoli florets (can include a lot of stem)
~2 tbsp olive oil
~1-2dl water
Method (spinach sauce):
Finely chop the onion and saute in a small sauce-pan with a little olive oil until transparent.
Add 1/4 tsp Himalya/sea salt and with 1/2 tsp nutmeg, and saute a minute more.
Add frozen spinach cubes or equivalent fresh baby spinach, and broccoli, plus a small amount of water (half-covering the contents).
Simmer gently with lid on until softened (ca 5-10min)
Add 2 tbsp almond flour and simmer a further 2-5min.
Remove from heat, and allow to cool slightly, then add 1tbsp olive oil and 1/2 dl nutritional yeast flakes.
Blend to a creamy sauce with either a hand held blender or a small bench-top smoothie maker. (you'll need larger quantities to make this in a regular blender). If you want the sauce creamier, add more olive oil and blend more.
Spread a generous dollop over your pancake before adding other toppings, and store unused sauce in a glass jar in the refrigerator.
Dessert pancake ideas:
Tahini and banana
Tahini, banana and a few fresh/frozen blueberries, or a dollop of berry compote.
Tahini and honey
Yoghurt, banana & frozen blueberries, berry compote or chopped summer fruits
Home made Nutella*, with a dollop of berry compotte (*Roast hazelnut spread made with dates, cacao, coconut oil & water. Recipe coming..)
Sweet potato, peanut butter and honey pancakes:
Odd as it may sound, the result is extremely tasty, bright orange, and it received an 8.5 - 9 out of 10 from my 9 & 12 year olds on first test.
Simply mash a piece of baked sweet potato together with a dollop of peanut butter and a small amount of honey. Spread on the pancake, fold, slice and enjoy!!
1dl baked sweet potato mashed
1 tbsp peanut butter
1 tsp honey
