Happy to share with you my first matcha recipe ever, right on time for St. Patrick’s day!
Tradition says you should wear green and a three-leaved shamrock, so I “dressed up” these low FODMAP matcha mini crepes accordingly.
But what is matcha?
Matcha is a finely ground powder made from high quality green tea leaves and original from Japan. This finely milled green tea is becoming very popular for its intense rich, smooth flavor, its vivid green color and specially its high antioxidant content. It contains all the benefits of green tea but at much higher concentrations. It is also very versatile as you can enjoy it in a tea, smoothie, latte, baked goods and even icecream! Check out this super delicious banana icecream with matcha.
Is matcha green tea low FODMAP?
According to Doctor Staci Gulbin, who wrote this article on the subject, since matcha is prepared from green tea leaves, the information for green tea can be applied to this powdered tea option. According to the Monash University app, green tea, steeped strongly in water, can be consumed in about a one cup quantity (250 ml) while still staying low FODMAP. Therefore, matcha green tea powder is low FODMAP.
Why add matcha to a crepes recipe?
I’ve decided to add this wonderful powder to these low FODMAP mini crepes, for its anti-inflamatory and anti-oxidant benefits. Also this powdered form of premium tea leaves is easy to add to recipes for delicious and nutritious enjoyment. Last, but not least, this lovely Saint Patrick’s Day green color is ideal to celebrate the holiday with your Irish friends!
This low FODMAP, gluten free and dairy free easy crepe recipe is made from a liquid batter of rice flour, tapioca, eggs and vegetable milk, that is ready to use after resting for just 15 minutes. I find this small size ideal to keep them light and aerated but you can also make the in regular size, like in this recipe. Enjoy!
Matcha Mini Crepes
- 1/2 cup | 50 g rice flour
- 1/2 cup | 50 g tapioca
- 1 tsp matcha powder
- 2 eggs
- 1 cup | 200 ml almond milk or rice milk
- In a big bowl add the four, tapioca and matcha and combine.
- Add in the eggs and beat until well incorporated.
- Slowly pour in the vegetable milk while beating.
- Let stand for 15 minutes, minimum.
- Pour in a ladle of batter in a hot small non-stick pan.
- Cook over medium heat for 2 to 4 minutes and flip. Cook for another minute and remove to a plate.
- Continue until all batter is gone.