Susan Davis Nutritionist
Mar 5, 20191 min
300 gr mashed potato
2 tablespoon tapioca flour
2 large egg whites
3 tablespoon thick coconut milk
salt and pepper
Additional ingredients:
2 tablespoon sweetcorn
A little steamed broccoli, chopped to about 1/2 cm in size
Clarified butter or coconut oil to fry
Non stick pan or blinis pan
Put mashed potato and other dry ingredients into the food blender.
Add coconut milk and than pulse and add the egg white in 2 goes. Pulse till mix is smooth.
If you are using sweetcorn and broccoli mix this into the crepe mix with a spoon.
Heat a little of the oil or butter in pan and add a ladle of the mix to the pan. it should be at least an inch or 2 cm thick. Cook over moderate heat till base is coloured and top is slightly set from the sides. Ease the sides of the pancake from the sides of the pan if necessary than flip over. Cook over on the other side for a few more minutes. Once they feel springy to the touch and puffed up put on a plate and reserve.
These crepes or pancakes go really well with savoury dishes with a little sauce. If seasoned well they are very tasty and if you wish you could add chopped ham or other savoury ingredient to the mix such as capers or cheese if you wish!
I accompanied mine with some chicken cooked in a coconut milk and turmeric sauce with basil, lemon, garlic and salsify which I served with wilted spinach.