These crepes are as light and delicate as any traditional crepe and so much better for you. The banana flour is high in potassium and resistant starch and the psyllium husk adds additional fibre. Use any milk you prefer; almond, soy, coconut etc, you may need to adjust the quantity a little. I serve mine filled with cooked apple and top with nuts and maple syrup. Delicious!
- ⅓ cup banana flour – Natural Evolution Foods Ultimate Gluten Free Flour
- 1 Tbsp psyllium husk
- 2 Tbsp tapioca flour
- 1 Tbsp chai spice powder – see below
- Pinch of salt
- 1 egg
- 1 ½ cups milk (approx)
Whisk all the crepe ingredients together then let stand for five minutes to give the psyllium a chance to ‘soak up’ the liquid a little.
Cook on a crepe pan or non stick fry pan over a medium heat.
Chai spice mix
- 1 tsp cardamom
- 1 tsp allspice
- 1 tsp cloves
- 2 tsp cinnamon
- 3 tsp ginger
Mix all together and store leftover spice mix in a small jar or container.