Banana Flour and Carrot Crepes

Banana Flour and Carrot Crepes

GF

Ingredients:

Yield: 7 crepes

1 cup banana flour (you can use buckwheat/chickpea flour as well, but you may need to adjust the milk; the banana flour tends to be a bit thicker)

1 egg

3 cups oat or nut milk

¾ tsp salt

Fresh ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 ½ cups/ 118g  grated carrots

 ½ tsp of rapeseed oil per crepe, or 3 tsp total

Method:

Blend the above ingredients, except the oil, and let sit at room temperature for ½ an hour. It should be the consistency of thick cream. If you want the crepe to be very thin, add more milk, but no more than 1/2 a cup. Heat a small pan (18cm diameter) with ½ tsp of oil and fry the crepe about 2 minutes each side. Each crepe should be 100ml, and you can pour into a measurement cup or ladel to be precise, using a spatula to quickly scrape access from the cup. Make sure to lift the pan and roll the batter around the pan to reach all sides, quite quickly, when you first pour it into the pan. Set the crepes aside to assemble.