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Gluten-free, egg-free crepes with apple cinnamon topping 2018-01-17 https://www.metro.ca/userfiles/image/recipes/crepes-sans-oeufs-sans-gluten-10694.jpg PT25M PT07M PT32M

In a small bowl, mix the buckwheat flour, rice flour and cornstarch. Set aside.In a medium bowl, combine the aquafaba* and almond milk. Gradually incorporate the dry ingredients into this liquid. Stir well to remove any lumps. *Aquafaba is the viscous water in which legumes, such as chickpeas, are cooked. A quick way to obtain aquafaba is to collect the liquid from a can of chickpeas. It is an ideal substitute for eggs.Add the melted butter and maple syrup, and mix well.Warm a large skillet and add a little vegetable oil.Pour some of the pancake batter into the pan and cook for a few minutes on each side, or until the surface is lightly golden.Stack the pancakes on a warm plate.For the topping, warm the butter in a large skillet and sauté the diced apples for a few minutes.Add the cinnamon and cook for another 30 minutes.Stir in the sugar and coconut milk and reduce until it is the consistency of a compote.Add a pinch of salt, then garnish the pancakes with the topping.

4 Metro

3 3 5 1

pancakes: 1 cup (250 ml) buckwheat flour 3/4 cup (180 ml) white rice flour 1/4 cup (60 mL) gluten-free cornstarch 1/4 cup (60 mL) Aquafaba liquid from a can of chickpeas 2 1/2 cups (625 mL) almond milk 1 Tbsp. (15 mL) butter, melted and cooled 2 Tbsp. (30 mL) maple syrup apple topping: 1 Tbsp. (15 ml) butter 3 Cortland apples (or similar), peeled and diced 1/2 tsp. (2 1/2 mL) ground cinnamon 1/2 tsp. (2 1/2 mL) white sugar 1/2 cup (125 mL) coconut milk pinch of salt

Gluten-free, egg-free crepes with apple cinnamon topping

Rate this recipe

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servings

0:25

Preparation

0:07

COOKING

0:32

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

pancakes:

1 cup
(250 ml)
buckwheat flour

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ROBIN HOOD OR FIVE ROSES FLOUR

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2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

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3/4 cup
(180 ml)
white rice flour

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1/4 cup
(60 mL)
gluten-free cornstarch

1/4 cup
(60 mL)
Aquafaba liquid from a can of chickpeas

2 1/2 cups
(625 mL)
almond milk

1 Tbsp.
(15 mL)
butter, melted and cooled

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THORNLOE BUTTER

$6.99 ea.

250 g SELECTED VARIETIES

NATREL ORGANIC BUTTER

$5.99 ea.

250 g, SALTED

2 Tbsp.
(30 mL)
maple syrup

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IRRESISTIBLES AMBER RICH TASTE MAPLE SYRUP

$8.49 ea.

375 ml

apple topping:

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ORGANIC GRANNY SMITH APPLES

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2 lb PRODUCT OF U.S.A. EXTRA FANCY GRADE

1 Tbsp.
(15 ml)
butter

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NATREL ORGANIC BUTTER

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250 g, SALTED

3

Cortland apples (or similar), peeled and diced

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ORGANIC GRANNY SMITH APPLES

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2 lb PRODUCT OF U.S.A. EXTRA FANCY GRADE

1/2 tsp.
(2 1/2 mL)
ground cinnamon

1/2 tsp.
(2 1/2 mL)
white sugar

1/2 cup
(125 mL)
coconut milk

pinch of salt

Imprimer ma sélection

Preparation

In a small bowl, mix the buckwheat flour, rice flour and cornstarch. Set aside.

In a medium bowl, combine the aquafaba* and almond milk. Gradually incorporate the dry ingredients into this liquid. Stir well to remove any lumps. *Aquafaba is the viscous water in which legumes, such as chickpeas, are cooked. A quick way to obtain aquafaba is to collect the liquid from a can of chickpeas. It is an ideal substitute for eggs.

Add the melted butter and maple syrup, and mix well.

Warm a large skillet and add a little vegetable oil.

Pour some of the pancake batter into the pan and cook for a few minutes on each side, or until the surface is lightly golden.

Stack the pancakes on a warm plate.

For the topping, warm the butter in a large skillet and sauté the diced apples for a few minutes.

Add the cinnamon and cook for another 30 minutes.

Stir in the sugar and coconut milk and reduce until it is the consistency of a compote.

Add a pinch of salt, then garnish the pancakes with the topping.

Source : Metro

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