This is a very versatile recipe, fill with your favourite savory or sweet. Pictured is roast chicken with a cheesy mushroom sauce.
Makes two 12-inch crèpes
3 tbsp whole wheat flour
2 tbsp ground flax seeds
1/2 cup soda water
3 tbsp egg whites
Pinch of salt
Place all ingredients into a blender and blend until smooth.
Allow to rest for 15-20 minutes (it should be runny, not thick like pancake batter). If it’s too thick add a bit more soda and blend again.
Pre-heat crèpe pan (mine is cast iron that I picked up in Paris on my first visit – ya, I know, weird souvenir!)
Rub a little olive oil all over hot pan.
Pour 1/2 the batter into the pan and either swirl around the pan to get the batter thin and evenly distributed, or spread out with a crèpe trowel. Cook the first side until the edges curl up a bit, flip carefully and cook until golden. Repeat with the second bit of batter.
Crèpes will shrink a bit.
Fill with you favourite filling and grill both sides with a panini press. Drizzle reserved sauce and garnish with finely chopped green onions. Bon appetite!