📝 About This Recipe
Discover the rustic charm of ancient grains with these delicate, nutty millet flour crepes. Naturally gluten-free and boasting a beautiful golden hue, these crepes offer a sophisticated earthy flavor profile that pairs perfectly with both sweet and savory fillings. This recipe elevates the humble millet grain into a gourmet breakfast or brunch centerpiece that is as nutritious as it is elegant.
🥗 Ingredients
Crepe Batter
- 1 1/2 cups Millet flour (finely ground)
- 2 tablespoons Tapioca starch (helps with elasticity)
- 1/4 teaspoon Sea salt (fine grain)
- 3 Large eggs (at room temperature)
- 1 1/4 cups Whole milk (can substitute with almond milk)
- 1/2 cup Water (room temperature)
- 3 tablespoons Unsalted butter (melted and slightly cooled)
- 1 teaspoon Vanilla extract (pure extract)
Honey-Whipped Ricotta Filling
- 1 cup Whole milk ricotta (drained of excess whey)
- 2 tablespoons Wildflower honey (plus more for drizzling)
- 1 teaspoon Lemon zest (from one organic lemon)
Toppings & Finishing
- 1 cup Fresh raspberries (washed and dried)
- 1/4 cup Toasted sliced almonds (for crunch)
- 1-2 tablespoons Unsalted butter (for the pan)
- 6-8 pieces Fresh mint leaves (for garnish)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the millet flour, tapioca starch, and sea salt until well combined and free of large lumps.
-
2
In a separate medium bowl, beat the eggs thoroughly. Whisk in the milk, water, melted butter, and vanilla extract until the wet ingredients are fully emulsified.
-
3
Make a well in the center of the dry ingredients and slowly pour in the liquid mixture while whisking constantly from the center outward to ensure a smooth, silk-like batter.
-
4
Cover the batter and let it rest at room temperature for at least 30 minutes. This is crucial for millet flour as it allows the grains to hydrate, preventing a gritty texture.
-
5
While the batter rests, prepare the filling by whisking the ricotta, honey, and lemon zest in a small bowl until light and airy. Set aside.
-
6
Heat an 8-inch non-stick crepe pan or skillet over medium heat. Lightly coat the surface with a small amount of butter.
-
7
Give the rested batter a quick stir. Lift the pan off the heat and pour about 1/4 cup of batter into the center.
-
8
Immediately tilt and swirl the pan in a circular motion to spread the batter thinly and evenly across the bottom.
-
9
Return the pan to the heat and cook for 60-90 seconds, or until the edges begin to turn golden brown and start to lift away from the pan.
-
10
Carefully slide a thin spatula under the crepe and flip it over. Cook the second side for an additional 30-45 seconds until spotted with light brown 'leopard' marks.
-
11
Slide the finished crepe onto a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, stacking them as you go.
-
12
To serve, spread a generous tablespoon of the honey-ricotta mixture down the center of each crepe.
-
13
Fold the crepe in half and then in half again to form a triangle, or simply roll them up tightly.
-
14
Top with fresh raspberries, toasted almonds, a final drizzle of honey, and a sprig of fresh mint.
💡 Chef's Tips
Always rest your batter; millet is a thirsty grain and needs time to absorb the liquid for a tender result. If the batter thickens too much after resting, whisk in an extra tablespoon of milk to reach the consistency of heavy cream. Use a high-quality non-stick pan to avoid tearing, as gluten-free crepes are slightly more delicate than wheat-based ones. To keep crepes warm for a crowd, place the stack in a 200°F (95°C) oven wrapped in foil. For a savory twist, omit the vanilla and honey, and fill with sautéed mushrooms, spinach, and gruyère cheese.
🍽️ Serving Suggestions
Pair with a glass of chilled Peach Bellini or a dry sparkling Prosecco. Serve alongside a pot of hot Earl Grey tea with a slice of lemon. Accompany with a side of thick-cut maple glazed bacon for a salty-sweet balance. Add a dollop of lemon curd on top for an extra citrus punch. Finish with a dusting of powdered sugar for a classic patisserie look.