The crepes with almond milk are a tasty alternative gluten-free and lactose-free. Soft and light, they can be filled with savory or sweet fillings. Excellent both thin and thicker, they do not break and remain soft for several days when stored in the refrigerator wrapped in cling film.
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- Difficulty: Medium
- Cost: Moderate
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/2 cup gluten-free rice flour
- 1 3/4 cups gluten-free almond milk (unsweetened)
- salt
- 1 pinch guar gum (optional)
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan
Steps
Break the eggs into a bowl and beat them with a whisk with a pinch of salt. Add the flour and guar gum, and mix using the whisk to eliminate any lumps. Gradually add the milk, mixing well. Let it rest for 30 minutes. Heat a pan with a thin layer of oil, then wipe it with kitchen paper. Pour some batter and swirl the pan to cover the entire surface. Cook for a couple of minutes on each side. Continue in the same way until the batter is finished.
ATTENTION: Consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they are gluten-free.
Tips
Guar gum makes crepes softer and moister but can be omitted.
Store in the refrigerator wrapped in cling film for 2-3 days.
Using a 8-inch diameter pan, I made 10 crepes.
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