Hungarian crêpes, known as palacsinta, look and sound delicious with their traditional ingredients including eggs, flour and milk with additions such as apricot jam, berries, cottage cheese and icing sugar. I’ve upped the ante on my variation of the Hungarian crêpe with coconut yoghurt, berries and toasted almonds and made them gluten-free with an almond, arrowroot and buckwheat flour.
Makes: 10 crêpes
GF, V
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Crêpe Batter,
- 3 eggs
- ½ cup almond meal
- ½ cup arrowroot flour
- ½ cup buckwheat flour
- 1 cup plant-based milk
- ½ tsp bicarbonate of soda
- ¼ cup water
- Coconut oil, for cooking
- To serve,
- Coconut yoghurt
- Flaked almonds
- Almond butter
- Sliced strawberries
- Drizzle maple syrup
Method
- To make crêpe batter, whisk together eggs with almond meal, arrowroot flour, buckwheat flour and milk and set aside for 10 mins.
- Just before cooking, combine bicarb with water then whisk through crêpe batter.
- Heat frying pan on medium heat, coat with coconut oil and pour ¼ cup batter into pan, spreading evenly. Cook for approximately 1 min on one side before flipping and cooking a further 45–50 secs on the other. Remove from pan, cover and set aside while cooking remaining batter.
- When ready to serve, place spoonful of coconut yoghurt into middle of each crêpe, drizzle with almond butter, roll up and top with flaked almonds, sliced strawberries and a good drizzle of maple syrup.
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