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. Excellent both thin and thicker, they do not break and remain soft for several days when stored in the refrigerator wrapped in plastic wrap. They can be made with ready-made almond milk, being careful 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
- 7/8 cup gluten-free almond milk (unsweetened)
- salt
- 1 pinch guar gum flour (optional)
Tools
- 1 Bowl
- 1 Whisk
- 1 Skillet 8 inches
Steps
Break the eggs into a bowl and beat with a whisk with a pinch of salt. Add the flour and guar gum and mix with the whisk to remove any lumps. Gradually add the milk, mixing well. Let it rest for 30 minutes. Heat an 8-inch skillet with a little oil, then wipe with a paper towel, pour a little batter, and tilt 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’s handbook and read the ingredients carefully to ensure they are not contaminated with gluten.
Tips
Guar gum flour makes the crepes softer and moister but can be omitted.
Store in the refrigerator wrapped in plastic wrap for 2-3 days.
With an 8-inch skillet, I got 8 crepes.
With an 8-inch skillet, I got 8 crepes.
With an 8-inch skillet, I got 8 crepes.
With an 8-inch skillet, I got 8 crepes.
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