#EatTheRainbow — a popular health trend and for all the right reasons. You may have seen vibrant smoothie and Buddha bowls splashed all over social media, eye-catching for its rainbow-in-a-bowl look. But more than just aesthetically pleasing, these colourful dishes also hold a plethora of health benefits. To change it up, try these Savoury Rainbow Crepes that are fast to make, and also vegan and gluten-free!
Ensuring your meals are diverse in colourful fruits and vegetables indicates a range of food beneficial to supporting different functions of the body. Purple foods such as red cabbage are high in antioxidant properties that protect cells from damage. Yellow or orange foods are high in carotenoids and great for the health of your eyes. And the list goes on.
Made with a few simple ingredients and little preparation time, these savoury crepes are a perfect way to mix things up a bit instead of having your usual Buddha bowl. The crepes’ vibrant shade of yellow owe its hue to gram dhal flour — a nutritious flour local to Asia, making it cheap and easy to find!
The great thing about this recipe is there is you can play around when it comes to toppings. There is no hard or fast rule and the versatility of these crepes mean they can go with anything. Be creative and have fun!
Recipe: Savoury Rainbow Crepes (VGN, GF)
Serves 3
Ingredients
Crepes:
- 1 cup gram dhal flour
- ¾ cup water
- ¼ tsp coriander and cumin seeds each (slightly toasted in a dry pan and crushed in a pestle and mortar)
- pinch of salt and pepper
Salsa:
- 1 tomato, diced
- ½ an red onion, diced
- fresh parsley, chopped (coriander works well too)
- 1 tbs lemon juice (or lime juice)
- pinch of salt and pepper
Toppings:
- handful of red and green oak leaves (use any salad leaves)
- ¼ cup shredded red cabbage
- ½ carrot, shredded
- fresh parsley, chopped (or coriander)
- tahini (optional)
Method
- Make the batter by mixing all the crepe ingredients in a bowl well until there are no lumps. Set aside.
- Prepare the salsa by mixing all the salsa ingredients in a bowl and set aside.
- Heat a non-stick pan over medium heat with a little coconut oil until it is hot. Removing the pan from the heat momentarily, quickly ladle a scoop of the batter into pan and swirl to make a circular crepe. Place the pan back onto the heat turning it down if it gets too hot.
- When you see bubbles appearing and the edges starting to brown, flip the crepe and cook on the other side for 3-4 minutes. Repeat steps 3 and 4 until you have used up your batter.
- Top your crepes off your toppings and the salsa. Add a drizzle of tahini for extra creaminess.
