Buckwheat and quinoa flour crepes

Description

Our crepes are extremely versatile, since they can be used for both sweet and savory recipes. Enjoy your favorite breakfast, guilt-free, they are prepared quickly and easily. With gluten-free ingredients and full of nutrients. High fiber and protein content.

Intake mode

Preparation for vegan diets portions: – for about 5 crepes: 200 ml of vegetable milk (almond, birdseed, oats...) and 70 g of this preparation. – for about 12 crepes: 500 ml of vegetable milk (almond, canary seed, oats...) and 175 g of this preparation. – for about 24 crepes: 1 l of vegetable milk (almond, canary seed, oats...) and 350 g of this preparation. Preparation for keto diets portions: – for about 12 crepes: 500 ml of milk + 1 egg and 190 g of this preparation. – for about 24 crepes: 1 l of milk + 2 eggs and 380 g of this preparation. Preparation: In a crepe maker, greased with butter or margarine, pour a ladle (one for serving soup) in the center and with the previously moistened wooden spreader rake, spread the dough circularly, in several circles until the dough it was very thin; When it is golden, turn it over with the special crepe spatula.

Precautions

May contain traces of nuts and sesame.

Storage conditions

Store in a cool place (below 18ºC), dry, protected from sunlight and isolated from the ground.

Ingredients

Buckwheat flour*, quinoa flour*, gluten-free oat flour*, gluten-free rice protein*, flax flour*, tapioca starch*, baking powder* (corn starch*, acidifier: potassium tartrate, raising agent: sodium bicarbonate) and salt. *From organic farming.