This recipe gives you three in one with a foolproof mix that you can use for sweet or savoury crepe or flat bread.
Use Any combination of the following (measurements are a rough guide only):
OPTION 1: 1 cup of Roasted Buckwheat Kernels, finely ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch (acts as an egg replacer and also “lightens” the taste and texture – don’t use too much though, it is better to use less potato starch than more – I usually put in one or two a heaped dessert spoons)
OPTION 2: 1/2 cup of Roasted Buckwheat Kernels, 1/2 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch
OPTION 3: 1 cup Quinoa, ground in coffee Grinder, About 1/8 to 1/4 cup of pure Potato Starch
And then add:
1/2 tsp cream of tartar
1 tsp bi-carb
1 tblsp Olive Oil
1/2 tsp apple cider vinegar
Enough filtered water to make mixture a runny cream consistency.
1 egg (optional – they taste great without it).
Combine ingredients well. Add Oil and vinegar last. Let sit for as long as possible – overnight will produce the best flavour, but it is OK to use right away.
Pour into non-stick frypan as you would a crepe – and cook until brown. (the second side does not brown in the same way as the first)
Fill with avocado and salad with a drizzle of vinaigrette and seasonings of choice. You can also add some slices of cooked meat or any other filling of choice – really yummy!!!!