The Really WILD Food Guide

CASSAVA & DANDELION FLOWER CRÊPES


Cassava & Dandelion Crepes

When cassava flour is mixed with water or milk and cooked it becomes very sticky and almost has the colour of wallpaper paste too.

The proportions used here are a good starting point for any experimentation and the resulting crepe hasn't the least glue-like qualities, although you will notice a difference in the surface texture. The colour is also much paler.

PREPARATION

The petals come from recently opened or just opening dandelion flowers. Remove the green sepals then slice across the base of the flower receptacle to release the petals. Separate the petal bundles using your fingers, discarding any remaining green bits.

   1 part cassava flour
2 parts milk
1 part egg - beaten
Salt
Dandelion flower petals
Lemon & honey or orange juice

 

 

 

 

METHOD

· In a bowl mix the flour, milk and egg and whisk into a batter. · Leave for 10 minutes then stir in a good handful of dandelion petals and distribute evenly. Keep some petals back for garnishing if you wish.

· In a skillet heat some oil till it is hot.
· Spoon or pour in a dollop of the batter and swirl around to form a circular mass. · Cook for about 2 minutes on the first side until lightly browned, then turn over and cook the other side for a further 1 - 2 minutes.
· Remove from the skillet, plate, sprinkle over some more petals and drizzle over some honey and lemon, or orange juice.

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