Gluten-free Fruit Crepes
For the Crepes
In a blender, grind the rice along with the coconut until you obtain a smooth batter. Keep the batter aside overnight (or for a couple of hours). This batter should be slightly thinner than the usual dosa batter.
Heat a griddle (tawa). Reduce heat. Smear the griddle with a cut potato or aubergine a couple of times. Pour a ladleful of the batter onto the centre of the griddle and make thin crepes with quick circular motions.
For the Filling
Steam the pineapple and dates. Cool, then add the mashed banana. Mix well. Garnish with nuts and cinnamon powder.
To prepare the crepe, place a couple of spoonfuls of the filling in a thick line on the crepes, roll and serve.
Variations
Jackfruit-pineapple mixture can also be used, when in season. Alternatively, the traditional “modak” filling could also be tried.
Serves 6-8
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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