Serves: 15
Prep: 10 mins + 2hrs refrigeration Cook: 15 minutesTo celebrate the launch of the French translation of our app, we bring you our low FODMAP buckwheat crepes. These can be enjoyed at breakfast, lunch, dinner or dessert - the hardest part is choosing what flavour you'd like on top! Bon Appétit.
| ingredients |
|---|
|
1 cup lactose-free low fat milk |
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1/3 cup water |
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3 eggs |
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1/2 tsp salt |
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2/3 cup buckwheat flour |
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1/2 cup plain white gluten free flour |
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3 tbs canola oil |
Place the milk, water, eggs and salt in a blender. Cover the blender and turn on at a low speed. Add the flours and then the canola oil. Increase the speed to high and blend to one minute.
Transfer to a bowl, cover and refrigerate for one to two hours.
Place a seasoned crepe pan over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in 3 tablespoons of batter. Swirl the pan to distribute the batter evenly, and return to heat. Cook for about 1 minute or until you can easily loosen the edges with a spatula. Turn and cook on the other side for 30 seconds. Turn onto a plate. Continue until all of the batter is ued.
Some of our favourite options for the toppings include:
This ones for the whole family, get creative and mix and match all of your favourite low FODMAP flavours!
| Nutrition Information (per serve) | |
|---|---|
| Energy | 383 Kj / 92 cal |
| Protein | 3.30g |
| Carbohydrates | 8.00g |
| Sugar | 1.20g |
| Total Fat | 5.00g |
| Saturated Fat | 0.70g |
| Fibre | 0.40g |
