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Amaranth Crêpes with Pomegranate Syrup

By Lois Leonhardi

Amaranth Crêpes with Pomegranate Syrup

Amaranth Crêpes with Pomegranate Syrup

from The Essential Ayurvedic Cookbook by Lois Leonhardi

Gluten-Free * Soy-Free * Vegetarian

Have fun making these. Smaller crêpes will be easier to flip, but will be more difficult to fold due to the inflexibility of the gluten-free batter. The first crêpe may be a disaster, but don’t fret; it doesn’t count. Use it to contemplate how to modify your technique so you can create future crêpes of higher quality. Note that it is difficult to have wafer-thin crêpes using gluten-free flour, so set your expectations accordingly. The coolness of the amaranth, milk and cardamom will balance the warmth of the eggs for pitta. Kapha can eat these in moderation.

Makes two 10-inch (25 cm) crêpes

 

Tips

The astringency of the amaranth flour and pomegranate syrup is balanced by the sweet rice flour, coconut milk and butter.

The lemon zest and cinnamon mellow the strong flavor of the amaranth flour.

Using butter or ghee will give the crêpe a caramel taste and help with browning; this will be lost if you substitute oil.

You can double the recipe so you have extra batter on hand. Leftover batter can be stored in the refrigerator for up to 3 days, but the amaranth flavor starts to overwhelm the spices with each passing day.


  • 10-inch (25 cm) cast-iron skillet (or crêpe pan)


1       large egg                      1

1       large egg yolk                 1

12 cup  coconut milk (or cow’s, almond or soy milk) 125 mL

2 tsp   pomegranate syrup          10 mL

2 tsp   grated lemon zest          10 mL

2 tbsp  amaranth flour, sifted     30 mL

2 tbsp  brown rice flour, sifted, or almond flour 30 mL

1 tsp   ground cinnamon (no substitutes) 5 mL

12 tsp  ground cardamom (no substitutes) 2 mL

18 tsp  Himalayan salt            0.5 mL

2 tsp   butter or ghee, melted     10 mL


1.   In a medium bowl, whisk egg and egg yolk until frothy. Add coconut milk, pomegranate syrup and lemon zest, whisking until combined. Add amaranth flour, brown rice flour, cinnamon, cardamom, salt and butter, whisking until batter is thin and smooth. Cover and let set for 10 minutes in the refrigerator.

2.   Meanwhile, preheat oven to 200°F (100°C).

3.   Remove batter from refrigerator and whisk briefly.

4.   Heat the skillet over medium heat. When a drop of batter placed on the pan sizzles, you are ready to cook. Lift the pan off the burner and pour in a thin layer of batter (about 14 cup/60 mL). Gently tilt the skillet in a circular motion to spread the batter evenly across the bottom. Return the pan to the heat and patiently wait. When the bottom is done, you will see a change in color and the crêpe will easily lift from the pan. Test it by running a spatula around the edges. When the spatula easily slides under the center of the crêpe (about 2 to 3 minutes), it is time to flip. Flip the crêpe and cook for 30 seconds on the second side. Transfer crêpe to a plate and place in preheated oven while preparing the other crêpe.

 

Serving Suggestions

Top with pomegranate syrup, seasonal berries, yogurt, whipped cream or raw honey.

Garnish with mint leaves, pomegranate seeds, sifted ground cinnamon or lemon wedges.