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Soak buckwheat grains in water for 2 hours, then allow them to stand for an additional 2 hours to form mucilage, which helps the batter coagulate and mimic the binding properties of eggs.
Transfer the soaked buckwheat and water into a blender and blend until smooth.
If you are in a hurry, add 1 teaspoon of baking powder to hasten the fermentation process.
Stir in salt, olive oil, or butter, and mix the batter well.
Pour one-third cup of batter onto a preheated hot pan, and using the underside of a scoop spoon, gently spread the batter in a spiral motion from the center to the edges.
Adjust the thickness as desired to make either small, thick pancakes or large, thin crepes.
Cook slowly for 3 to 4 minutes, depending on how thin the batter is spread.
When the edges and center begin to brown slightly, flip the pancake and cook the other side until done.
Repeat with the remaining batter. With practice, your technique will improve, so don’t be discouraged if your first attempts are imperfect.
Rice flour can be slightly grainy, which helps to make the galette crispier. The final size of your galette depends on the hot pan size and the amount of batter used. With practice, you will perfect your technique—even if initial attempts break, they remain delicious. Keep trying and have fun!
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