The gluten-free crepes with natural flours are excellent for filling with both sweet and savory fillings. The preparation involves the use of milk, which can also be replaced with plant-based drinks like soy, almond, rice, provided they are unsweetened.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 227.12 (Kcal)
- Carbohydrates 25.08 (g) of which sugars 2.99 (g)
- Proteins 6.07 (g)
- Fat 11.34 (g) of which saturated 2.54 (g)of which unsaturated 7.60 (g)
- Fibers 0.55 (g)
- Sodium 101.75 (mg)
Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups gluten-free rice flour
- 3/4 cups gluten-free buckwheat flour
- 2 cups milk (lactose-free with less than 0.01% lactose or plant-based)
- 3 eggs
- 1 pinch salt
- 1 pinch sugar
- 1/4 cups sunflower seed oil
- as needed sunflower seed oil
Tools
- 1 Bowl
- 1 Whisk (or electric beaters)
- 1 Pan non-stick (or crepe maker)
Procedure
Crack the eggs into the bowl and mix with a whisk. Add the flours and blend by gradually adding a bit of milk.
Once the mixture is smooth and without lumps, add the oil, salt, and sugar, then cover with plastic wrap and let rest in the fridge for 30 minutes.
Oil an 18-20cm pan and heat it on low flame, pour some batter and spread it over the entire surface.
Cook for 2 minutes on the first side, flip it and cook for another minute. Continue the same way until the batter is finished.
You will get 10-15 crepes with a diameter of 18-20 cm
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WARNING: Consult the Italian Celiac Association handbook and read the ingredients carefully to ensure they do not contain gluten contamination
Advice
They keep in the fridge for 3 days.
They keep in the fridge for 3 days.
They keep in the fridge for 3 days.
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