For the crepes: About 3/4 cup potato flour About 3/4 cup millet flour pinch of salt 2 cups whole milk 3 eggs 1 tablespoon unsalted butter, melted and cooled pinch of salt 1/2 cup light beer (or club soda or cider) Optional: Apricot Jam or your favorite Jam, whipped cream or Yogurt Directions: In a blender or food processor, combine all the ingredients and pulse until fully incorporated and no lumps remain. If you decide to do it by hand: combine the flours and salt in a bowl. In a separate bowl, whisk together the milk, eggs and melted butter. Make a well in the center of the dry ingredients and slowly add the liquids. When all is in, add the beer or club soda. No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour or overnight. In a saute pan (8 to 10 inches round) set over medium high heat, laddle 1/3 cup batter (depending on the size of your pan) and cook 2 minutes on each side.
The Healthiest Bread
I want to share with you a recipe I saw on Dr. Eric Berg's website...The Healthiest Bread... I just have to try this especially since its gluten free and healthy! INGREDIENTS: Dry Ingredients: 1 cup almond flour 1 cup arrowroot flour 1/3 cup coconut flour 1 tsp. sea salt 2 tsp. active dry yeast 1 ½ tbsp. very finely ground chia seed 2 tbsp. organic psyllium husk powder Wet Ingredients: 1 ¼ cup filtered water 2 tsp. Maple Syrup (This is consumed by the yeast, which lowers the glycemic index) 1 egg DIRECTIONS: 1. In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour and sea salt. 2. Heat water to 105-110 °F. Add 2 tsp of Maple Syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam – if it doesn’t start over. 3. Stir the finely ground chia and psyllium powder into the yeast mixture. Let stand 1 minute to thicken, then whisk. 4. Pour thickened yeast-chia mixture into the dry ingredients and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute. 5. Put kneaded dough back into the bowl, cover with a damp cloth and place in a warm spot to rise for one hour. 6. Preheat the oven to 425 °F. Place a pizza stone (or cooking sheet) in oven to preheat. 7. Divide dough into two balls. Place dough balls on a square of parchment paper or a cutting board. Dip your hands in water and shaped into nice rounded shapes. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top. 8. Slide the prepared dough onto the preheated stone or cooking sheet. Bake 35-40 minutes. PLEASE NOTE – baking time can vary – the measure of doneness is an internal temperature of 205-210 °F. 9. Let cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) When completely cool, slice and serve or store in an airtight container. To re-crisp crust, toast or reheat in a 375 °F oven for 5-10 minutes. Enjoy!