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

Ingredients:

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:

2. Combine the soy and rice flours, baking powder and salt.
3. 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.
4. 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.
5. Heat a heavy skillet over high heat. Reduce heat to medium and brush with oil.
6. Add enough batter to thinly coat base of pan and flatten the mixture with back of a spoon.
7. Fry until the Centre bubbles, turn it over and cook until golden brown.
8. Repeat with remaining batter to make 4-6 thicker, larger crepes or 10-12 thinner, smaller crepes.
9. 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 or featured in the September 2014 Gurugram.

Source: The Yoga Cookbook. Vegetarian Food for Body and Mind. Recipes from the Sivananda Yoga Vedanta Centres. 1999.

Saturate your mind with divine thoughts. – Sri Swami Sivananda