Gluten-free Kale & Spinach Protein Crepes with Tomato, Onion and Coconut Relish

Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂

Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.

Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe

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For the crepes:

You need:

  • Kale and Spinach-1 handful each-blanced in hot water
  • Ginger-a small piece
  • Cumin seeds-a tsp
  • Salt-to taste
  • Buckwheat and Chickpea flour-1/2 cup each
  • Chili powder-a tsp/more to taste

Method:

  • Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂

For the relish/chutney

You need:

  • Onion-1.5 cubed
  • Tomato-2 cubed
  • Coconut-2 tbsp
  • Mustard seeds-1 tsp
  • Oil-2 tsp
  • Sambar powder-1-2 tsp depending on spice level
  • Salt-to taste

Method:

  • In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
  • In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)

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Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people

Spinach protein crepe

Spinach protein crepe

I have these 5000+ recipes, I am trying to make them all vegan and healthy. This is one such recipe where there were loads of non-vegan ingredients that have been replaced. I also had a conversation with my trainer Cam who was talking about how gluten-free diet aids in weight loss for many people. I have to do more research in trying to make recipes gluten-free. Used buckwheat flour and chickpea flour. Best crepe I have ever had in my life 🙂

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Dry chilli powder, cumin powder-1 tsp each
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together and make crepe on a hot pan.
  • You could either eat it by itself or with some chutney.
  • Very healthy, high in protein and fibre

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Serves:2-2 people

Green gram crepe and tomato chutney – Gluten free

Green gram crepe with tomato chutney – Gluten free

Ingredients for Crepe

  • Green gram -2 cups
  • Brown rice- 1/2 cup
  • Ginger, no, of, chillies, curry leaves, salt-according to taste
  • Onion-1 finely chopped

Ingredients for Tomato Chutney

  • Onion-1 cubed
  • Tomato-1 cubed
  • Garlic-3 pods
  • Ginger-small piece
  • Coriander seeds-1 tsp
  • Cumin-1 tsp
  • Oil-1 tsp
  • Salt-to taste
  • Tamarind- a very small piece
  • Hing/asafoetida -1/4 tsp (you get in in Indian/ Srilankan grocery)

 

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Method-Crepe

  • Soak rice and green gram for 6 hours
  • Blend them together with the other ingredients except onions. It needn’t be watery crepe consistency, could be little denser.
  • Add onions and make crepes (could be bit denser than normal crepes)
  • Goes excellent with Tomato chutney

Method-Tomato chutney

  • In a pan-add 1 tsp oil, cumin, hing, coriander seeds, roast them, add onion, garlic and ginger (no use of chopping them, cos you are gonna blend them all in), once onion turns brown, add tomatoes and cook until soft/tender. Remove from heat and once cool, blend them with tamarind to a fine chutney consistency
  • If oil is very less to fry onions, use water and salt to brown them.

Serves:2-3 people

 

Healthy Quinoa Crepe

Healthy quinoa crepe

 Ingredients

  • White/Red Quinoa-1 cup
  • Brown rice- 1.5 cup
  • Urad dal – 1 cup
  • Fenugreek seeds – 1 tsp

Quinoa Crepe with Tomato Chutney

Method

  • Soak them all together for 8 hours
  • Grind them together with water to a fine consistency. It is okay if it is not watery enough for crepe. You could add water when you make them
  • Make sure you let it ferment overnight on a table and in the morning take out needed quantity for crepe, add water and pour the batter over hot griddle, spray olive oil and make sure you cook both sides.
  • The softest crepe you would have ever eaten in your life 🙂

Serves:5-6 people