Savoury Lupin & Almond Flour Crepes
These Savoury Lupin & Almond Flour Crepes are light, flexible, and packed with protein, making them an easy go-to for meal prep, brunch, or a quick healthy dinner. Fill them up and get creative! They also make for a fantastic roti bread alternative with your next curry!
Ingredients
- 1/4 cup lupin flour
- 1/4 cup almond flour
- 3 eggs
- 1/4 cup almond milk or any other plant based milk
- 1 tbsp olive oil
- 1 spring onion finely chopped
- pinch of ground turmeric
- 1/4 cup water to thin
- salt and pepper
Instructions
Prepare the Batter
- In a mixing bowl, whisk together lupin flour, almond flour, tapioca flour, turmeric, salt, and pepper.
- Add eggs, coconut milk, and olive oil, whisking until smooth.
- Gradually add water, stirring until you achieve a thin, pourable batter. (you may not require all the water)
Heat the Pan
- Heat a non-stick pan or crepe pan over medium heat. Lightly grease with a small amount of oil.
Cook the Crepes
- Ladle about ΒΌ cup of batter into the pan, tilting it in a circular motion to spread evenly.
- Cook for 1-2 minutes, until the edges begin to lift and the crepe is set.
- Flip carefully with a thin spatula and cook for another 30-60 seconds until golden.
- Repeat with the remaining batter.
Serve & Enjoy!
- Stack crepes on a plate and fill with your favorite savory toppings!