Gluten Free Crepes Recipe With Glazed Portabellos
Hello wholesome delicious breakfast!! Savoury gluten free crepes with balsamic glazed portabellos!! Yes please
- 1 1/2 cup water
- freshly cracked black pepper
- 1/4 teaspoon cayenne pepper
- handful of sprouts (optional)
In a medium bowl, whisk the chickpea flour, water, turmeric, nutritional yeast, salt and pepper and set aside for 1 hour in the fridge. (or overnight)
In the meantime, wash and dry the veggies and slice into thin long pieces. Heat a large skillet and drizzle bottom with oil. Fry the onion, peppers, portabellos until soft but not overcooked. Splash the balsamic vinegar onto the pan, stir and cover for a few seconds. Add spinach at the end, turn the heat off and cover to allow the heat on the pan to cook the spinach. Set aside covered.
Heat a small cast iron skillet, drizzle grape seed oil and scoop or pour out a small ladleful of the batter. Turn the skillet around so that the batter fills the the bottom.
Cook for 2-3 minutes on each side or until golden.
To serve, spread vegan mayo on the bottom of each crepe, top with sauteed veggies and chopped spinach and sprouts. Serve hot.
To cook the veggies, it’s best to try this “fry-steam” method where you fry the veggies over oil for just a few minutes until they turn slightly browned (but they are still firm) then instead of adding more oil, add a splash of hot water (from a kettle) then mix the veggies and cover with a lid to allow the veggies to steam until soft.
This is my favourite way to fry as it doesn’t use up a lot of oil and steams the veggies instead, yet, they have a nice browned look as opposed to just steaming.