Eggless Sorghum Crepes with Stir-fried Banana Blossom
Crispy, coconut-y, eggless crepes stuffed with stir fried banana blossom and five spice tomato chutney. I confess, I like crepes for breakfast with sweetened whipped cream/ yogurt and berries. But there is nothing like a delicious crepe with a savory filling for lunch.
Crepes are popular not only in France but elsewhere in the world where they go by other names and adaptations. India has dosas and cheelas, Russia has blini and Italy has crespelle. Generally, French crepe batter is made from all-purpose flour, eggs, milk, and butter, but I took the liberty to skip all of them and used whole grain gluten free flour and coconut milk instead. This is the perfect egg free, gluten free, dairy free, soy and corn free recipe for a savory and sweet filling.
So… meet eggless sorghum crepes. As you probably know, I prefer to use sorghum flour in many of my recipes. It is higher in fiber, complex carbohydrates and protein than more commonly used brown and white rice flours. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. Sorghum kernels vary in color from white to yellow to deep red to brown and so is the flour milled from them (as you can see in my pictures). Unlike other gluten free flours, sorghum flour stores well under normal temperatures and does not need to be refrigerated.
It’s a little tricky to make gluten free crepes without egg. The batter is runny and it takes some practice to pan tilt and swirl to spread the batter. If you have difficulty swirling you can pour the batter from outside to inside in circular motion. Fill the large paps with some batter if there are any. It won’t be perfect and that’s okay. And also, they are a bit more tender, so you need to use a gentle touch when flipping. Wait until the edges appear almost crisp before flipping. It’ll feel like you’re cooking too long, but the underside really won’t be overly browned at that point. The longer you can cook the first side, the easier they are to flip. They will tear easily if they are not cooked through. As you cook them, be sure to re-stir the batter every time you reach into the bowl for more.
These crepes kinda remind me of dosa which most of you are familiar and is the best loved savory crepe all over the globe, but at the same time they’re different, because there is absolutely NO grinding and fermenting. You can fill crepes however you like, I made five spice tomato chutney and banana blossom (posted earlier) for our Saturday lunch. Check here and here.
These crepes can be made ahead and they store admirably well at room temperature for 1-2 days or in refrigerator for a few days. Stack cooled crepes between pieces of parchment paper and wrap them in foil or plastic wrap. Reheat on a griddle for crispier texture or in microwave for softer.
If you have never tired sorghum flour before I’d suggest you try it in crepes. They are so good alone and unfilled, for snack with their sweet hint of coconut and crispy texture.
Here are a few more recipes for sorghum inspiration:
Crispy, coconut-y, egg less sorghum crepes for a savory and sweet filling.
- 60 gm (1/2 cup) sorghum flour
- 34 g (1/4 cup) white rice flour or sweet rice flour
- 1/4 tsp salt
- 180 ml (+/-) coconut milk (depends on thickness)
- 180 ml (+/-) water
- 2 tsp melted coconut oil plus more for frying
- Stir fried banana blossom or any of your favorite filling
- Five spice tomato chutney
- In a bowl, add the sorghum, rice flour and salt. Mix well.
- Add coconut milk, oil and water to make a thin flowing batter. Whisk nicely until lumps dissolve.
- Heat a non-stick pan on medium heat.
- Brush with a little bit of the melted coconut oil.
- Stir the crepe batter and using the ladle pour 1/3 cup of it into the pan and swirl to spread evenly or pour batter in circular motion from outside to inside and filling big gaps if any.
- Cook for a 1-2 minutes, then flip over gently to cook the other side.
- Continue with the rest of the batter to produce 6 crepes. Before cooking each crepe, lightly stir the batter.
- To assemble, spread five spice tomato chutney in the middle, top with spinach leaves and stir-fried banana blossom.
- Unfilled crepes can be stacked between sheets of parchment paper and refrigerated for few days.