Coriander & Mustard Seed Crepes

Breakfast Coriander Seeds Dried Peas Fava Fava Beans Fava Flour Gluten-free Lunch Mustard seed Pancake Peas Pulse Flour Pulses Quick & Easy Yellow Pea Flour Yellow Peas

by Sam Hamrebtan June 29, 2023

This twist on traditional crêpes is made with yellow pea and fava bean flour, making it a great source of plant-based protein and gluten-free too. Created by the talented nutritionist, cook, grower and food presenter Sam Hamrebtan.

Sam launched her food and nutrition business, The Loess Life, in the knowledge that not everyone is a natural cook with hours to kill in the kitchen. Instead, her approach is fiercely simplistic, focused on helping individuals create tasty, effortless food that is also good for you and the world. The wonderful recipes Sam has written for us reflect these values wonderfully.

Sam explains some of the nutritional benefits of her recipe:

"Coriander seeds are rich in antioxidants and have been traditionally used for their digestive properties, whilst mustard seeds contain essential minerals like magnesium and selenium.

"By incorporating chives or wet garlic into the recipe, we add a burst of freshness along with a range of nutrients. Chives are a good source of vitamins A and K, while wet garlic offers immune-boosting properties."

Makes 12 crêpes

Ingredients

185g Yellow Pea Flour
45g Fava Bean Flour
½ tsp Bicarbonate of Soda
1 tsp Coriander Seeds, crushed
½ tsp Wild Mustard Seeds
2 tbsp Chives/Wet Garlic, finely chopped
600ml Water
½ tsp Sea Salt, crushed
2 tbsp Olive Oil

Method

In a dry pan on a low heat, toast the mustard seeds till fragrant.
Combine the yellow pea flour and fava bean flour in a bowl with the mustard and coriander seeds and bicarbonate of soda. Mix well.
Now add the chives or wet garlic, followed by half of the water. Whisk till smooth, then add the rest of the water and salt. Leave covered for 30 minutes, this will help the mix bind.
Once the time is up, heat a wide based pan to medium. With a piece of kitchen roll, wipe a thin sheen of olive oil around the bottom of the pan. You don’t want pools of oil; instead a nice glaze. To check if the pan is hot enough, drop a teaspoon of mixture into the middle of the pan. If it begins to cook instantly, but doesn’t burn you have the right temperature.
Ladle the mixture into the pan, creating thin, round crepes. Leave to cook on the first side till you start to see a lacy bubbles form on the top of the crepe. When beginning to set in the middle, flip the crepe and continue to cook. This should take 1.5-2 minutes on each side per crepe.
Keep warm under a clean tea towel on a plate. Once you have used up all your mixture, eat immediately with your favourite fillings and chutneys.

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