Today we talk about gluten and lactose-free crepes that, like traditional crepes, are perfect for breakfast, lunch, dinner, leisure time, or as a dessert at the end of a meal. Making them is very simple and quick, as the batter doesn’t need to rest without gluten. Let’s try them accompanied by honey, fruit, chocolate; or cheeses, cold cuts, and so on. With gluten and lactose-free crepes, we can also make first courses like cannelloni, stuffed rolls; or seconds like the “smiles”. With these doses, you can get about 8 thin crepes or 6 thick crepes, also suitable for cannelloni, bundles, smiles. For a larger quantity of crepes, simply double the doses. On the blog, you will also find many other sweet and savory recipes with different types of crepes, for all tastes and needs.
Gluten-free chickpea flour crepes
Crepes with strawberry ricotta cream gluten-free
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 8 thin
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
- 2.3 oz gluten-free flour mix
- 1 medium whole egg
- 2/3 cups lactose-free milk
- to taste spices
- 1 pinch fine salt
- to taste lactose-free butter
Tools
- 1 non-stick pan 5-6 inches.
Preparation
The flour I used is a universal gluten-free mix, suitable for all uses.
Pour the gluten-free flour into a bowl, make a well in the center, and add the egg. Using a fork or a whisk, lightly beat the egg.
Add the lactose-free milk, the pinch of fine salt, and any aromas (citrus zest, liquor, vanilla, cinnamon; for savory recipes we can use curry, turmeric, basil, thyme, etc.) and mix until you get a smooth, lump-free batter.
Heat a non-stick pan, add a tiny amount of lactose-free butter (a hazelnut-sized amount is more than enough) and when it’s melted, pour two tablespoons of batter (two heaping tablespoons for thicker crepes or less full for thin crepes).
Gently rotating the pan will ensure the batter is evenly distributed over the entire bottom.
Cook the gluten and lactose-free crepes over low heat, for about 30-40 seconds or until it is possible to detach it with a wooden spatula without breaking it. Turn it over and cook it for another 20 seconds. If you prefer them more golden, extend the cooking time by a few more seconds.
Add the butter to the pan whenever necessary.
