Healthy carrot crepes with salmon and hummus
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!
Servings: 2 crepes
Ingredients
- 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
