The crepes with almond milk are a tasty gluten-free and lactose-free alternative. Soft and light, they can be filled with savory or sweet fillings. Great both thin and thick, they don’t break and stay soft for several days when stored in the fridge wrapped in plastic wrap. They can be made with ready-made almond milk, making sure to choose it without added sugars, or by preparing almond milk at home. ( recipe )
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/3 cup gluten-free rice flour
- 3/4 cup gluten-free almond milk (unsweetened)
- salt
- 1 pinch guar gum (optional)
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan 8 inches
Steps
Break the eggs into a bowl and beat them with a whisk with a pinch of salt. Add the flour along with the guar gum and mix with the whisk to eliminate any lumps. Gradually add the milk while mixing well. Let it rest for 30 minutes. Heat an 8-inch pan with a touch of oil and then wipe it with a paper towel, pour a little batter and swirl the pan until the entire surface is covered. Cook for a couple of minutes on each side. Continue this way until all the batter is used.
WARNING: Please consult the Italian Celiac Association guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Suggestions
Guar gum makes the crepes softer and more moist but can be omitted.
They can be stored in the refrigerator wrapped in plastic wrap for 2-3 days.
With an 8-inch pan, I made 8 crepes.
With an 8-inch pan, I made 8 crepes.
With an 8-inch pan, I made 8 crepes.
With an 8-inch pan, I made 8 crepes.
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