River Cottage Gluten Free
By Naomi Devlin
15 mins plus resting
Not Too Tricky
serves 4
About the recipe
This crêpe batter includes some yoghurt, which makes the flour more digestible when the batter is left to stand overnight; it also makes for silky textured pancakes.
Recipe From
Ingredients
CRÊPES
130g sorghum flour
300ml whole milk
2 tablespoons full-fat Greek yoghurt
2 large free-range eggs
unsalted butter, coconut oil or duck fat, for frying
FILLING
4 ripe bananas (or other fruit)
1 lemon
50g flaked almonds or shredded coconut
100g full-fat Greek yoghurt
TO SERVE
runny honey or maple syrup
Top Tip
They are a little more delicate than wheat based crêpes, so don’t be disheartened if your first one isn’t perfect. Sorghum makes a malty, slightly wholemeal crêpe, but you could substitute other single flours or use a mixture: teff and buckwheat will give a darker, more flexible crêpe, whilst millet, maize and rice flour will give mild flavoured, slightly stiffer pancakes.
Method
- Between 6 to 12 hours before you plan to cook your crêpes, whisk the flour, milk and yoghurt together in a bowl. Cover and leave at room temperature.
- For the filling, slice the bananas thickly at an angle. Place them in a bowl and squeeze in enough lemon juice to coat the slices, turning them gently. Lemon zest is a delicious addition too, so finely grate some in, if you like.
- Toast the flaked almonds or coconut in a dry pan and add to the bananas, giving a final gentle turn (or add untoasted, if you prefer).
- When you are ready to cook the crêpes, whisk in the eggs and a large pinch of sea salt – the consistency should be like double cream, so add a little more milk, if needed.
- Heat a heavy-based frying pan over a medium heat. Brush lightly with butter, using a heatproof brush or a folded wad of kitchen paper.
- Pour a small ladleful of batter into the pan and swirl it around to give you a thin crêpe (if there are lots of bubbly holes, you have the pan a little too hot.) When the underside is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly. Keep warm in a low oven while you cook the rest, interleaving the cooked crêpes in the oven with pieces of baking parchment to stop them sticking together.
- Spread each crêpe with some Greek yoghurt and add a spoonful of banana. Fold in half and fold again into quarters. Drizzle with a little honey or maple syrup to serve.
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