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Healthy carrot crepes with salmon and hummus
Elena Elliott
These golden gluten-free crepes tick all my boxes: healthy, easy to make, and gluten-free. Oh – and they look gorgeous and taste fabulous! Give them a go!
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Bread
Cuisine
European
Servings
2
crepes
Ingredients
1x
2x
3x
MAKES TWO CREPES
1
carrot
approximately 50g, peeled and cut into small chunks
1
large egg
50
ml
of water
you might need some more if the mixture is too thick
25
g
buckwheat flour
pinch
of salt
1/2
any herbs you like
try cumin and coriander or some dry Italian herbs
Instructions
Put the carrot, egg, and water into the food processor and blend until you have smooth orange liquid. If using a Thermomix blend on 9 for 30 seconds.
Add flour, salt, and herbs if using and mix well to combine.
Heat a medium-size frying pan on medium heat. Brush the frying pan with some olive oil using a pastry brush.
Add half of the mixture into the frying pan and swirl it around until it is distributed evenly around the frying pan.
You will have to do it quite quickly, otherwise, you end up with a very thick crepe.
Cook the crepe for a couple of minutes, then turn it around using a spatula and cook for another minute.
Brush the frying pan with some more olive oil. Add the remaining mixture and repeat.
Now you have two beautiful golden carrot crepes. Enjoy!
Notes
If you don't follow a gluten-free diet, you can use wholemeal flour instead of buckwheat flour
Keyword
carrot crepes, gluten-free crepes
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