Gluten-free crepes with chufa flour

Tiger nut flour naturally contains simple sugars, which give a sweet taste to the dough, thus using less sugar in the recipe.

Tiger nut flour is naturally gluten-free, making it an excellent option for those with gluten intolerance, and it has a thickening power similar to starches, so it can be used to achieve the same consistency in desserts. It also absorbs more liquids than starches, so you may need to increase the amount of plant-based milk or water in the recipe.

Ingredients:

• 150 g tiger nut flour
• 150 ml plant-based milk (almond, rice, soy, etc.)
• 1 egg
• 1 tablespoon extra virgin olive oil
• 1 pinch of salt

Preparation:

1. In a large bowl, sift the tiger nut flour.
2. Add the plant-based milk, egg, extra virgin olive oil, and salt.
3. Whisk until you obtain a smooth and homogeneous mixture.
4. Cover the bowl with a cloth and let it rest in the refrigerator for 30 minutes.
5. Heat a non-stick pan over medium heat.
6. Grease the pan with a little oil.
7. Pour a ladle of batter into the pan and spread it evenly by rotating the pan.
8. Cook the crepe for about 1 minute per side, or until golden brown, repeat by pouring a ladle into the pan for the remaining batter.
9. Fill the crepes with sweet or savory ingredients as desired.

Tips:

• For a more intense flavor, you can toast the tiger nut flour in the oven for a few minutes before using it.
• If the batter is too thick, add a little plant-based milk.
• If the batter is too thin, add a tablespoon of tiger nut flour.
• Crepes can be stored in an airtight container in the refrigerator for 2-3 days.

Variations:

• Vegan crepes: replace the egg with a tablespoon of ground chia seeds and a tablespoon of water.

Here are some ideas for filling crepes:

Sweet: Jam with no added sugar, Fresh fruit, Maple syrup, Nut butter.

Savory: Grilled vegetables, Hummus, Cherry tomatoes and mozzarella.