Carrot Juice Wraps
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  1. 100g buckwheat flour
  2. 1 Tablespoon arrowroot
  3. 200 ml carrot juice
  4. Pinch nutmeg
  5. Pinch sea salt
  1. Pour fresh carrot juice in bowl.
  2. Fold in buckwheat flour well.
  3. Stir in arrowroot, nutmeg & salt. Consistency should be like a crepe batter.
  4. Cook in shallow crepe pan with spray of olive oil. Pour batter in, enough to coat bottome of pan.
  5. Cook for about 1 min, then flip over for 20-30 secs.
  6. Serve warm, as a substitute for mountain bread. Fill with smoked salmon, or hard-boiled eggs, or roast chicken & salad vegetables of your choice.
  1. The wraps roll easily when warm.
  2. (Makes 3 crepes)
Merridy Casson