Simple Gluten Free Kitchen

Eggless Sorghum Crepes with Stir-fried Banana Blossom

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Crispy, coconut-y, eggless crepes stuffed with stir fried banana blossom and five spice tomato chutney.  I confess, I like crepes for breakfast with sweetened whipped cream/ yogurt and berries. But there is nothing like a delicious crepe with a savory filling for lunch.

 

 

Crepes are popular not only in France but elsewhere in the world where they go by other names and adaptations. India has dosas and cheelas,  Russia has blini and Italy has crespelle.  Generally, French crepe batter is made from all-purpose flour, eggs, milk, and butter, but I took the liberty to skip all of them and used whole grain gluten free flour and coconut milk instead. This is  the perfect egg free, gluten free, dairy free, soy and corn free recipe for a savory and sweet filling.

 

 

So… meet eggless sorghum crepes. As you probably know,  I prefer to use sorghum flour in many of my recipes. It is  higher in fiber, complex carbohydrates and protein than more commonly used brown and white rice flours.  Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum  kernels vary in color from white to yellow to deep red to brown and so is the flour milled from them (as you can see in my pictures). Unlike other gluten free flours, sorghum flour stores well under normal temperatures and does not need to be refrigerated.

 

 

It’s a little tricky to make gluten free crepes without egg. The batter is runny and it takes some practice to pan tilt and swirl to spread the batter. If you have difficulty swirling you can pour the batter from outside to inside in circular motion. Fill the large paps with some batter if there are any. It won’t be perfect and that’s okay. And also, they are a bit more tender, so you need to use a gentle touch when flipping. Wait until the edges appear almost crisp before flipping. It’ll feel like you’re cooking too long, but the underside really won’t be overly browned at that point. The longer you can cook the first side, the easier they are to flip. They will tear easily if they are not cooked through.  As you cook them, be sure to re-stir the batter every time you reach into the bowl for more.

These crepes kinda remind me of dosa which most of you are familiar and is the best loved savory crepe all over the globe, but at the same time they’re different, because there is absolutely NO grinding and fermenting. You can fill crepes however you like, I made five spice tomato chutney and banana blossom (posted earlier) for our Saturday lunch. Check here and here.

These crepes can be made ahead and they store admirably well at room temperature for 1-2 days or in refrigerator for a few days. Stack cooled crepes between pieces of parchment paper and wrap them in foil or plastic wrap. Reheat on a griddle for crispier texture or in microwave for softer.

 

Sorghum, sweet rice flour, coocnut milk

 

Darker sorghum crepes

 

If you have never tired sorghum flour before I’d suggest you try it in crepes. They are so good alone and unfilled, for snack with their sweet hint of coconut and crispy texture.

Here are a few more recipes for sorghum inspiration:

Sprouted mung bean pancakes

Fruit flan

Lavash pinwheels

Skinny panini

 

 

I hope you can make these crepes at home. If you do please upload a picture on Facebook and Instagram and tag mea @simpleglutenfreekitchen and use the hashtag #simpleglutenfreekitchen. I love seeing your take on my recipes.

 

Print
Eggless Sorghum Crepes with Stir-fried Banana Blossom

Yield: 6 crepes

Crispy, coconut-y, egg less sorghum crepes for a savory and sweet filling.

Ingredients

  • 60 gm (1/2 cup) sorghum flour
  • 34 g (1/4 cup) white rice flour or sweet rice flour
  • 1/4 tsp salt
  • 1/2 cup (+/-) coconut milk (depends on thickness)
  • 1/2 cup (+/-) water
  • 2 tsp melted coconut oil plus more for frying
    • To serve
  • Stir fried banana blossom or any of your favorite filling
  • Five spice tomato chutney

Instructions

  1. In a bowl, add the sorghum, rice flour and salt. Mix well.
  2. Add coconut milk, oil and water to make a thin flowing batter. Whisk nicely until lumps dissolve.
  3. Heat a non-stick pan on medium heat.
  4. Brush with a little bit of the melted coconut oil (not required if you have a rock non stick pan).
  5. Stir the crepe batter and using the ladle pour 1/3 cup of it into the pan and swirl to spread evenly or pour batter in circular motion from outside to inside and filling big gaps to make a circle.
  6. Cook for 2 minutes or till the top gets dry, flip over gently to cook the other side.
  7. Press with spatula so it cooks evenly.
  8. Continue with the rest of the batter to produce 6 crepes. Before cooking each crepe, lightly stir the batter.
  9. To assemble, spread five spice tomato chutney in the middle, top with spinach leaves and stir-fried banana blossom.
  10. Unfilled crepes can be stacked between sheets of parchment paper and refrigerated for few days.
https://www.simpleglutenfreekitchen.com/2016/06/eggless-sorghum-crepes-with-stir-fried-banana-blossom.html

You might also like:

Rice Noodles With Lentils And Vegetables
No Bake Date Nut And Seed Squares
Simple Millet Crepes

Reader Interactions

Comments

  1. You got me wanting to experiment with sorghum flour, that’s for sure! I am a fan of any kind of crepe and these sound wonderful. I think we always tend to think of or favor sweet crepes but savory ones are so good and a light one like this makes a great meal in the summer. I am really impressed you can make it without eggs.

    Reply

  3. I have never tried sorghum flour…but I am loving the way they these crepes look…especially with savory filling…thanks for the recipe Balvinder.
    Have a wonderful week 🙂

    Reply

  10. They look so pretty with those little holes, like lace. I’ve never seen sorghum flour around here, I will have to look for it! Although as I don’t have a gluten intolerance, I could probably use spelt.

    Reply

  16. Wow, Balvinder, just stumbled across your site while looking for a gluten-free flour recipe for making paranthas. Had to go gluten-free 2 years ago, and spent an entire year researching, testing gluten-free flours, because commercial mixtures are quite expensive. Wish I had found your site then! I want to tell all gluten free people to hang in there- there are more gluten free grain options out there than just wheat. I love teff,it makes great, healthy, flatbread, dosa , crepes! I want to try all Balvinder’s recipes!

    Reply

    • OOh, so glad you found me! I have gluten free flour roti and paratha recipes on my blog. I prefer to make my own flour mixes than using the commercial ones. That way I know what grains I am eating. I sometimes feel there are so many gluten free grain options that even I am not aware of all. My fridge is half filled with my gluten free flours. My family love eating what I make for them even though they are not gluten free. I mostly make dosa like crepes with millet, sorghum, gram (lentil) and rice flour.I also have teff flour in the fridge but haven’t done anything with it so far.
      Thanks so much for taking a moment to comment!
      If you give a try to any of my recipe, be sure to let me know! Leave a comment, Pin it, or take a picture and tag +Balvinder Ubi on Google+.

      Reply

  17. I love the look of this recipe, it reminds me of a Moroccan Pancake or an English muffin, is the texture similar? I saw that you had commented on my blog, thank you. I referenced several gluten free recipes that I make often, I hope you have a chance to look at them.

    Reply

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