A gorgeous stack of crêpes to celebrate my instagram reaching 1000 followers (thank you!) :D These crêpes (or Swedish pancakes, call them what you want) are so crispy and nice! They keep well in the fridge as well, so if you, like me, end of making way too many you can save them for later in the fridge. The recipe makes about 10 crêpes.
2 dl cornflour
1 dl quinoa flour
1/2 dl buckwheat flour
2 tbsp potato flour
A sprinkle of vanilla powder
3 dl almond milk
3-4 dl cold water
1 tbsp coconut butter (not the store-bought solid kind, you can make your own the same way as you would do nut butter in a food processor, but with shredded coconut instead of nuts. The coconut butter makes it a bit more creamy but can be left out if you feel like its too much of a hassle)
1/2 dl rapeseed oil
1. Mix all of the dry ingredients.
2. Add the almond milk to the dry ingredients and mix well.
3. Add the water, 1 dl at the time, to the "dry" mix and mix until it's all combined.
4. Mix in the coconut butter (optional) and the rapeseed oil.
5. Heat up your pan to a medium-high heat and fry the crêpes, turn them when they've gone very solid (they should be easy to turn when they're ready for it).
6. Add your toppings! In the pictures I've used chocolate sauce (raw cacao powder, maple syrup and water), raspberry chia jam (raspberries, water, maple syrup and chia seeds), cinnamon coconut sugar, spiced maple nuts and blueberries. Enjoy!