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Gluten free Crêpe Suzette with Pödör Peanut Oil
Production
01
Pour the tigernut flour, the oatmeal flour, the eggs, the brown sugar, the milk, a pinch of salt and a tablespoon of peanut oil into a high-walled bowl.
02
Mix the ingredients until smooth and let it rest for 15 minutes.
03
Put one teaspoon of peanut oil in a pan, and heat it. Pour some dough enough for one pancake into the hot pan. If the dough starts to set, turn it, and bake it until both sides are golden brown. (Heat 1 teaspoon of peanut oil for each pancake.)
04
In another pan, caramelize the honey. It is best when it foams and gains a mild brownish tint. Prepare it on the lowest heat slowly, stirring it continuously.
05
Wash the plums and cut them into quarters. Add 2 tablespoons of Sour cherry balsamico, and toss it together with the finely chopped (or cubes or thin stripes of) ginger in the hot caramel for 2-3 minutes.
06
Finally, place the filling onto the middle of the pancake and wrap it up in a roll or fold it in a triangle.
Ingredients
30
g
Tiger nut flour
2
tbs
2
tbs
2
piece(s)
egg(s)
10
g
125
ml
milk
40
g
ginger
800
g
plum
4
tbs
honey
30
g
rice flour
