Food evokes memories and many a times they give birth to recipes that have resemblance to their origins but modified to dietary restrictions. I got the inspiration for these crepes from my mother’s “Sour dough cheelas”. During summers in India when the temperature rises it isn’t unusual to find the wheat dough, getting puffy and inflated, If left uncooked for a day. It gives a sour-ish smell, too. Though not frequent, my mom used to prepare gulgulas (sweet leavened dough dumplings) or cheelas with this sour dough. Sometimes, she would add chopped onions, green chili and cilantro in the batter and we used to love so much.
There are so many such recipes recorded in my memory that I just need to play around with the ingredients to convert them to gluten free. When I started eating gluten free I discovered rice flour would sub wheat flour in most recipes. It made converting recipes easy for me but very soon I stepped out of my comfort zone and started trying with whole grains. If something did not work one way I tried it another way. For this recipe, I experimented with different whole grain gluten free flours but I couldn’t get it right without eggs or yogurt. After all of the experiments this recipe worked great with (Bob’s red mill ) whole grain millet flour. I can hardly contain my excitement to share that this recipe is not only gluten-free, but also dairy-free, egg free, soy free and nut-free. Just like its name suggests, these crepes are super easy and simple. They can be prepared ahead of time.
Millet is not just a more affordable alternative to the more common grains like rice and wheat, it is also a good source of some very important nutrients. These crepes have the perfect texture as they don’t tear that easily. The technique to get that texture is to soak the flour for few hours or overnight without refrigeration. Soaking makes them lighter as well as much more digestible. I also add psyllium husk powder to make them soft and flexible. These are great to have on hand in your fridge, when you’re busy and have little time to cook. Simply fill them with whatever you have on hand. I usually use stuff that holds a gluten free crepe well when rolled or folded. If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.
When I am in a mood to eat these crepes for breakfast I soak the batter with some yogurt, add some spices, herbs and green onion. This is how it looks.
Simple millet crepes with no soy, dairy, corn, eggs, gluten or nut flour.
Ingredients
- 140g (1 cup) Bob's red mill whole grain millet flour
- 1 tsp psyllium husk powder or ground chia seeds
- 1 tsp coconut palm sugar
- 1/2 tsp salt
- 1/2 tsp cumin seeds (optional)
- 1 1/2 (+) cup room temperature water
- Coconut oil to fry
- add any grated vegetable
Instructions
- Mix all the ingredients (except coconut oil) in a bowl and whisk the mixture until lumps dissolve.
- The consistency of the batter should be thinner than cream.
- Set this aside to rest for four hours or overnight.
- When ready to cook, check the consistency, if needed add a tbsp of water.
- Heat a nonstick flat pan over gentle heat. Grease lightly with coconut oil (just one time).
- Using a ladle, pour some batter into the pan. Once the batter touches the hot pan, it should stick just enough to give you the traction you need to spread it out even and thin, about 5-6" diameter and thin.
- Let this layer of crepe batter cook for 1-2 minutes until crisp. When the top starts to dry, brush oil all over.
- Gently flip the crepe to the other side and let it cook (Don't worry if the first one sticks to the pan and gets ruined).
- Transfer crepe to a plate.
- Repeat this process with the other crepes, brushing pan very lightly with oil as necessary.
- Serve either as an accompaniment to a main dish or for breakfast with chutney or treat them like soft tacos and fill with whatever you like.
- For Sour Millet Crepes add 1/2 cup yogurt and 1 cup water to the above dry ingredients. Just leave it out overnight. Add more water if it is too thick. Before cooking, add chopped green onion, green chili, and cilantro.
Notes
Psyllium husk and chia seeds can be easily ground in a coffee grinder.
This post is part of MeatlessMondays, Cookblogshare.
Angie@Angie's Recipes
These crepes somehow remind me of green onion pancakes I had very often as a kid. Love those healthy toppings!
marcie
When I was in cooking school there were a few gluten intolerant students so we used rice flour as a substitute for all purpose or whole wheat often. I was amazed that I could hardly tell a difference! These crepes look so hearty and satisfying with the millet flour!
Alida @My Little Italian Kitchen
I have never tried millet crepes and I will now that I have your lovely recipe.
I love millet and it is very good for you too. My children want me to make crepes very often so I will try this next time.
Thank you!
Monica
You certainly have me thinking about enjoying crepes outside of the sweet arena. Love your inspiration and I love the texture of these crepes. I would be so happy to find some of these in my fridge. Time to have some crepes for lunch or dinner! : )
Juliana
Wow Balvinder…I like that you use different flours, it is always a challenge for me, and I get very inspired when reading your posts….thank you! These crepes with millet flours looks amazing…
Have a wonderful week 🙂
Monika
I’ve never used millet flour, only millet grain, but I will look out for it next time I visit an international food shop. It’s interesting that you soak it overnight, you learn something new everyday:) This recipe looks like a great gluten free alternative to wheat crepes.
Balvinder
Hi Monica, you may not find millet flour in international food stores.Check traders Joe, whole foods market or specialty food stores.
Loretta
I don’t believe I’ve ever tried millet flour before, but just looking at the end product and the ingredients, I feel I’d just love what you’ve produced. 🙂
Adina
I so love millet and this is such an ispiring way of using it, never would have thought of it myself. I would love to try the crepes.
Blackswan
Looks like an awesome dessert but I’ve never tried using millet flour too, dear! Happy weekend! xoxo
Katerina
All my childhood is full of food memories! I love these crepes and millet flour is something I have to check!
Lalith saldanha
Great cooking gluten free
Balvinder
Thank you! Are you gluten free?
Mandy
These look delicious. I don’t think I’ve ever eaten or cooked with millet before so I’ll have to look some out and try these.
Balvinder
Thank you Mandy!
Its a naturally gluten free flour and great for people on vegetarian diet (learnt from your comment on other post). It is rich in dietary fiber, protein and other anti oxidants. You can find millet grain and flour in most grocery stores.
Cliona Keane
Love the look of these! I’ll definitely be whipping up a batch this weekend!
Balvinder
Thank you! I would love to know how it works out for you.
Monika
I’ve commented already on your fabulous recipe (a couple of weeks ago) – thank you for bringing it to #CookBlogShare:)
TurksWhoEat
These look tasty! I’ve never used millet I may have to give it a try.
Balvinder
I am glad you stopped by.
These crepes have a pleasant taste and can be had for breakfast if you skip cumin.
Claire
The crepes look the best. Is the lentil filling on your blog? that look good too.
Balvinder
Thank you! I am glad you like it. These crepes are really the finest with the savory lentil filling. I haven’t posted yet on my blog but will do it as soon as i make it next.
Adina
They look perfect! I cook often with millet, but I don’t think I have ever seen it in form of flour. I suppose I can grind it myself though!
Judee
OMG! so glad I found this recipe. Someone gave me a bag of millet flour and truthfully I had no idea what to make with it. I definitely going to try this recipe-today!!! Thanks and Happy New Year Balvinder..