The past weekend was unadulterated Blogger nirvana for me…my boy went away for a final weekend of snowboarding with his dad. That meant I got uninterrupted time to try out allergy-friendly recipes, write about it and even catch up on reading about the latest in the world of food allergies.
Before I share the recipe for the scrumptious allergy-friendly crepes I fixed myself for lunch, sharing a couple of epic news items from the world of food allergies:
- 2 organizations that have been doing outstanding work in the field of food allergies by spreading awareness and investing in research, FAI (Food Allergy Initiative) and FAAN (Food Allergy & Anaphylaxis Network) came together to form FARE (Food Allergy Education & Research). A must-visit website and the food allergy conferences organized by them around the US of A are all just around the corner.
- Something that most moms with food allergic kids already know by experience – AAAAI (American Academy of Allergy, Asthma & Immunology) released the results of a study that basically says, ‘Food Allergies May Affect Children’s Growth‘ . There is a reason why my little one is still small and his 2nd grade heart breaks when people think that he is a Kindergartner – he simply has not had the essential nutrients essential in the early stages of life!
- A conveniently designed epinephrine shot that talks and walks you through the injection process in emergency situations was approved by FDA…Sanofi has definitely delivered a breakthrough form of this life saving drug – Auvi-Q
Aah – enough of news and time for some Buckwheat crepes that I whipped up and which turned out to be unbelievably delish!! This is a dish made in many households in Western India and is commonly referred to as a buckwheat ‘dosa’ aka crepe! Don’t the holes on the crepe dosa look totally gourmet 🙂
Yield: 12 crepes about 8″ – 10″ diameter
- 1 cup Buckwheat
- 1 tbsp matpe beans or mung bean
- 1 tbsp Oil
- 1 tsp finely serrano chilis
- 2 tbsp finely chopped cilantro
- Salt to taste
- Combine the buckwheat and beans in a mixer (flour mill) and pulverize it to a smooth powder.
- Mix the buckwheat-bean powder with the green chilies, cilantro and salt
- Add 2 cups of water and mix well to form a thin batter.
- Pour a cup of the batter on a greased non-stick (I used cast iron) griddle and let it spread to form a thin circle. On the lines of how you spread crepe batter.
- Cook till both the sides are golden brown in color and fold over to make a semi-circle. Serve warm a tomato chutney.
- Add finely chopped vegetables to add flavor and increase nutritive content like shredded carrot, finely chopped onion, fresh grated coconut
- Alternatively make a savory crepe by stuffing it with your favorite allergy friendly vegetables etc. – my favorites are sauteed spinach, carrots, cauliflower and onion with shredded pepperjack Daiya (allergy friendly) cheese.
- To make a sweet crepe – skip the spices mentioned in this recipe. Instead add just a pinch of salt, 1 tbsp of sugar and 1/4 tsp of cinnamon. Stuff it with fruits you are not allergic to and serve it dusted with powdered sugar or drizzled with dairy-free chocolate syrup – yumm!!!