Here’s a French pancake naturally leavened recipe that I think you’ll love! You can try this quick batter recipe even if your Natural Leavening is falling or fallen, when it is especially healthy. Crepes are ready in minutes with no need for further culturing!
Delicious! Savory or sweet fillings. Serves 6 hungry people.
3 C. Natural Leavening, cultured
1 C. milk
1 tsp. salt
Begin with Leaven made with any kind of freshly ground flour that has cultured for at least 8 hours. Pour batter into hot-lightly greased skillet and swirl the skillet to thinly cover the surface. Heat until top appears slightly cooked. Flip crepe over and cook for only a few seconds more.
Serving suggestions: For breakfast, serve with berries, bananas, peaches, yogurt, whipped cream, maple syrup, and/or sour cream. For lunch and dinner, serve with sandwich fixings like chopped lettuce, sprouts, tomato, olives, mushrooms, cheese, meat, oil, vinegar, and fresh herbs or serve with meat, gravy, real sauerkraut, and salad.
If you need some Natural Leaving to get started. click here.
Amy McClean, registered dietitian, and Dr. Matthew McClean, “Dr. Dough” are the makers of Old World Natural Leavening. This duo has been researching and experimenting with Natural Leavening since 2006. Through their efforts numerous “health gurus” and hundreds, if not thousands, of other people now use Natural Leavening. At the time of this writing, all proceeds from the sale of Natural Leavening starters, Dr. Dough, and classes have been donated back to natural leavening research and education. McClean’s built an inspected kitchen to legally make bread and teach classes, created naturalleavening.com, and conducted original natural leavening research.