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Spices are a great way to stimulate digestion and enlivening the pallet. These crepes are simple and delicious to make with a balancing coconut cilantro chutney.
Tara Green Chia Bowl
Indian crepes with coconut cilantro chutney
Spelt Crepes Recipe
Serves 7 crepes
2 cups Spelt flour
1.5 cup Organic buttermilk or kefir
1 Organic egg
1/2 tsp Baking powder
1 tbs Organic Ghee room temp.
1/2 tsp Himalayan Salt
1/4 cup Coconut oil to cook with
Add buttermilk, ghee & eggs in a mixing bowl, whisk well.
In a separate bowl mix the flour with the baking powder.
Add salt and pour in the liquids, mix until smooth. Let it stand about 15 mins for gluten to settle.
Use a ladle or a measure of about 1/4 cup per pancake.
In a frying pan, brushing with coconut oil on it add the pancake mix per crepe.
Once golden on each side place to the side on a plate until all the batter has been made into pancakes.
Potato curry filling
2 Organic potatoes sliced or 1 small sweet potato sliced
3 Tomatoes blanched, peeled, and diced
half a leek
1 tsp Coriander seeds
1/2-inch Fresh ginger root (optional)
1-inch Fresh turmeric root (optional)
1 tsp Curry powder
2 tbsp Ghee
Salt to taste
1/3 cup water
Add ghee to the heavy potted pan and melt. Add the cumin powder, coriander seeds, leek, and stir.
Let them soften and add the potatoes and the curry powder, tomatoes, and water. Add the lid and let them soften to cook for 15 minutes.
Add salt and serve inside of the pancakes.
1 cup Grated coconut
2 tbsp fresh ginger, peeled and chopped
1 cup Yogurt or kefir
1 tsp Ghee
1/2 tsp Mustard seeds
A handful of fresh chopped cilantro
1/2 tsp Salt
Mix the coconut, ginger, and yogurt.
Heat the oil and add the mustard seeds saute until they pop and dance.
Add the oil and mustard to the coconut and add the chopped cilantro.
Serve the coconut chutney on the side of the pancakes.