Carob Crêpes

3 comments

Uhm… it’s me again, with a new recipe! Here it is…  my mid afternoon snack! 😯

Ingredients:
30 gr of carob pulp flour
50 gr of wholewheat semolina
1 tablespoon of wheat germ
200 ml of soy milk
1 tablespoon of extra virgin olive oil
1 persimmon
plum jam, without sugar, to taste
1 clove
1 tablespoon of rice malt

Method:
Pour the carob flour in a bowl, with semolina and wheat germ; add soy milk very slowly, stirring constantly, and trying not to form lumps; then add oil (I just whisked it all). Let it stand 1 / 2 hour or so in the fridge. Meanwhile, prepare the jam with a peeled persimmon and a clove (I found that they go very well together), and the plum jam, heating it with malt, to make it sweeter. Take the batter and pour a ladle of it in a non-stick pan (I have one for pancakes); pour one ladle at a time, and with a wooden spoon “draw” some circles, pressing on the batter, to spread it (it won’t break, and the circle will be more symmetric). As soon as your crepes are ready, put the jam you prefer on one side only and fold it in halves and then into quarters (as you prefer). This is one is with persimmon jam…

… and this one with plum jam!

Here they are, both of them:

… Although two of them are already missing! A kiss to you all.

Chef: Romina from VeganBlog

  1. Anna 11 December 2011 at 17:39

    These look very yummy! I only have one question: I can measure out the flour, but have no clue how to get 30g of carob from a mostly used package which was originally 200g. If you could advise me with any approximations (relative to the flour, or in spoonfuls) I would really appreciate it. I wanted to make these right away but can’t figure out how much carob is how much, and I don’t have a (working and small enough, alas) scale.


  2. EleonoraNW3 11 December 2011 at 18:47

    Hi Anna! I’d say it’s about 4/5 tablespoons? I remember that 1 spoonful of sugar is about 10gr, but sugar is heavier than carob flou, so I guess that to get 30 gr yo’ll need more than 3 spoonful. If the crepes were mine, I’d use 4/5 spoonfuls. Does it make sense for you?


  3. romina 11 December 2011 at 20:14

    The carob is a flavor for these Crêpes .. and so forth are tasty and more and more are black. 3-4 tablespoons are ok. Excuse my bad English.



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