Vegetarian Cuisine

WHEAT FREE CREPES – A great option for those who are wheat or gluten intolerant. These quick crepes are so versatile, delicious for breakfast, a light lunch, dinner or a dessert. Be as creative as you like, fill them with something savoury or sweet and fold them, then top with a savoury sauce or sweet syrup, if desired. Serves 4-6.

1½ cups stirred soy flour
1¾ cups rice flour
1 tablespoon baking powder
Pinch salt
1 -2 teaspoons honey
2¾ cups water recommended or more
4 tablespoons oil
Oil for frying

Preparation:
Combine the soy and rice flours, baking powder and salt.
Add the water a little at a time, stirring so batter is smooth and desired consistency reached. Use more water if mixture is too thick or stiff.
Gradually beat in the honey and the oil, the batter should be very runny. This makes for a lighter crepe. A thicker batter, if preferred, will give you a pancake type texture.
Heat a heavy skillet over high heat. Reduce heat to medium and brush with oil.
Add enough batter to thinly coat base of pan and flatten the mixture with back of a spoon.
Fry until the Centre bubbles, turn it over and cook until golden brown.
Repeat with remaining batter to make 4-6 thicker, larger crepes or 10-12 thinner, smaller crepes.
Serve hot.
For sweet crepes, serve with maple syrup, honey or a berry sauce on top.
For a more lavish crepe, use a fruit filling accompaniment such as fresh strawberries or other berries, or fried or baked banana* or apple. Serve with cream, vanilla ice cream or plain thick yoghurt.
For savoury crepes, suggest filling with a ricotta cheese and sour cream mixture in equal parts and adding sautéed mushrooms. Fold crepe over.
* The baked banana recipe can be found in The Yoga Cookbook.

This recipe is an edited contribution for the Sivananda Gurugram, sourced from The Yoga Cookbook: “Food for Body and Mind – Recipes from the Sivananda Yoga Vedanta Centres” – 1999.

No words can describe the supreme experience, when the Yogi feels one with God. – Sri Swami Sivananda