- 300g of flour (i use rice or tapioca, sometimes a combination of both)
- 100g of nutritional yeast
- 50g of dried tvp, rehydrate (or seitan, if not gf)
- 1 clove of garlic
- 1 sprig of rosemary
- margarine (or diary free butter)
- salt
- pepper
- method
- peel the clove of garlic wash the rosmary, dry off the water and take its leaves, mince the garlic and the rosemary leaves (and seitan, if you choose to use it)
- add the flour in a bowl with a pinch of salt, then slowly incorporate some warm water, the final results has to be a loose batter
- spread the butter in a pan, then slowly add the flour batter, coating the bottom of the pan, let it cook for 1' or so
- fill the crêpe with the garlic and rosemary mixture alongside some nutritional yeast and the rehydrate tvp, gently fold the crêpe three times, let it complete the cooking
- use all the batter in order to make more crêpes
- before eating, dust with some cracked pepper on top!
- last time i made it, i used rice flour and chestnut flour, and it was bomb ♡
apr 23 2021 ∞
oct 18 2021 +