Serve a delightful and delicious New Year’s Eve savory crepes buffet with a variety of toppings such as hummus, roasted vegetables and lemon quinoa and millet. The crepes are naturally gluten-free made with Foodin white rice flour and coconut milk. 


Savory crepes 

About 8 crepes 

3,3 dl (1 package) Foodin coconut milk 

2 eggs 

3 dl Foodin white rice flour 

1 tsp salt 

Foodin coconut oil or ghee 

Roasted chickpeas 

About 5 dl ready cooked Foodin chickpeas 

2 tbsp Foodin Extra Virgin olive oil 

2 tsp Foodin BBQ spice mix 

About ½ tsp salt

Roasted cabbage and beetroot 

1 big beetroot 

About 1/4 of a large cabbage 

0,5 tbsp Foodin Extra Virgin olive oil 

About 1/4 tsp salt 

Lemon quinoa and millet 

1 dl Foodin quinoa 

1 dl Foodin millet 

about 6 dl water 

Vegetable broth cube 

2 tbsp Foodin lemon juice 

1 tbsp Foodin Extra Virgin olive oil 

Salt to taste 

Other ideas for serving: 

Hummus such as beetroot or carrot hummus 



Crème fraiche 

Foodin dry roasted spiced nuts and dried fruits 


Savory crepes buffet 

Whisk together the eggs and coconut milk. Add the flour and salt and mix until the batter is even. Warm oil in a non-stick pan and take about 1 dl of the batter per crepe. Cook both sides for a few minutes or until golden. 

Repeat until all the crepes are done. Store the crepes under a kitchen cloth to keep them soft.

Roasted chickpeas 

Preheat the oven to 200 C. Spread the chickpeas on parchment paper and mix with olive oil, spice mix and salt. Roast in the oven for 20 minutes or until crunchy. 

Roasted cabbage and beetroot 

Preheat the oven to 200 C. Chop the beetroot into cubes and the cabbage into thin wedges. Drizzle olive oil on top, sprinkle with salt. Roast in the oven for 20 minutes or until the vegetables have softened but still have a bite. Watch the cabbages after about 15 minutes and take out the thinner more roasted wedges first. 

Lemon quinoa and millet

Rinse and drain the quinoa and millet according to package instructions. Cook the quinoa and millet seasoned with a vegetable broth cube for about 20 minutes in the same saucepan. Take off the heat and let simmer under a lid for about 5 minutes before mixing in the lemon juice, oil and salt (if needed). 

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