Author Notes
The crêpes are fluffy and light, they balance well with the compote and taste heavenly. The main base is the quinoa flour; this acts as a great gluten free flour made from ground quinoa, however you can use other gluten free flours like buckwheat, rice or millet. —Madeleine Shaw
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Ingredients
- For the compote
-
150 grams
Plums
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150 grams
Blackberries
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150 grams
Honey
- For the pancake
-
120 grams
Quinoa Flour
-
250 milliliters
Almond Milk
-
1 tablespoon
Coconut Oil
-
1 pinch
Salt
Directions
-
De-stone the plums and cut them into quarters.
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Place the plums, berries and honey in a pan on a medium heat and let this caramelise for 5 minutes (add in 100ml of water gradually as you go so nothing burns).
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When all the water has been added, place a lid over the top and let this simmer for 10 minutes.
Place the crepe mix ingredients in a bowl, whisk well and let this sit in the fridge for half an hour.
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Heat a large pan with coconut oil on a medium heat, poor out a scoop of the batter and let it cook for few minutes until golden brown then flip.
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Start small then make your crepes bigger as you feel more confident. I often fold them in half like an omelette as they don’t fall apart, this makes them still taste divine.
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