4 Serves
480 Mins
In a blender, combine the water, cooking oil, and your chosen grain. Blend on high for 3 minutes, or 30 seconds if using flour, until smooth.
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FrenchVitamin K
21 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
72 µg / 400 µgCalcium
94 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
86 mg / 420 mgPhosphorus
63 mg / 1,250 mgPotassium
521 mg / 4,700 mgSodium
407 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Cover the blender and allow the batter to rest at room temperature overnight to ferment and break down phytates.
After soaking, add the egg, salt, honey, and cinnamon to the blender. Pulse until the mixture is well combined.
Heat a cast iron pan over medium heat and lightly grease it with cooking oil. Pour 1/4 cup of batter into the center and quickly tilt the pan to coat the bottom evenly.
Cook until the edges are browned and lift easily. Flip the crepe and cook for an additional 30 seconds, then transfer to a plate and cover with a kitchen towel to keep warm.
For the sauce, simmer blackberries with a small amount of water in a saucepan until soft. Stir in arrowroot starch and cook until thickened, then blend with honey until smooth.
22
g37
g7
g
Egyptian