The gluten-free ricotta and spinach crepes I offer you today are made with almond milk and rice flour. Soft crepes that do not break, and remain tender after cooking. This version using plant-based products has nothing to envy of classic crepes with milk and flour. You can find the video recipe here. (Recipe)
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/2 cup gluten-free rice flour
- 3/4 cup gluten-free almond milk
- 1 pinch salt
- 1 lb ricotta (lactose-free with less than 0.01% lactose or plant-based)
- 2 oz spinach (already cooked)
- 1 pinch salt
- 1 pinch nutmeg
- 1/2 cup Parmigiano Reggiano DOP (lactose-free with less than 0.01% lactose or plant-based)
- 2 cups gluten-free almond milk
- 3 tbsps gluten-free rice flour
- 2 tbsps butter (lactose-free with less than 0.01% lactose or plant-based)
- salt
- nutmeg
- 10 oz canned tomatoes
- 1/2 onion
- 1 carrot
- 2 tablespoons extra virgin olive oil
- salt
- 1/2 cup Parmigiano Reggiano DOP
- 2 tbsps butter
Tools
- 1 Pan
- 1 Baking Dish
- 1 Pot
- 1 Sifter
- 1 Whisk
- 1 Baking Tray
Steps
Melt the butter in a small pot over low heat, add the rice flour and cook for about 1-2 minutes while stirring.
Meanwhile, heat the milk with the salt and nutmeg.
Add the hot milk to the white roux, stir with a whisk and bring to a boil.
Let it simmer for about 20 minutes.
The cooking of the béchamel is essential to avoid the raw taste of the flourChop the onion and carrot. Place them in a saucepan with the oil and sauté.
Pass the canned tomatoes through a food mill and add them to the sauté. Adjust the salt and cook for 15 minutes.Beat the eggs in a bowl with a pinch of salt. Add the flour and whisk to remove any lumps. Also add the milk and let rest for 30 minutes. Heat a pan with a little oil and then wipe it with kitchen paper, pour some batter and spread with the tool for crepes or swirl the pan to cover the entire surface. Cook a couple of minutes on each side. Proceed the same way until all the batter is used up.
Sift the ricotta and chop the spinach. Combine in a bowl and add the Parmesan, salt, and nutmeg. Mix everything and set aside.
Stuff the crepes with the filling and roll them. In a greased baking dish, add a bit of tomato sauce, 3-4 tablespoons, and an equal amount of béchamel. Place the crepes in the dish. Cover the crepes with tomato sauce, add the remaining béchamel, sprinkle with Parmesan, and bake at 392°F for 20-25 minutes in a static oven.
WARNING: Consult the Italian Celiac Association’s guide and read the ingredients carefully to ensure they do not contain gluten contamination.
Tips
You can freeze them either stuffed with the filling, place them on a tray and as soon as they are frozen, place them in food bags. This way you can take only the desired quantity. Place them in the dish directly frozen, season them, and cook.
Alternatively, you can freeze them already seasoned.
In the fridge, they last 3 days cooked and 1 day raw.
Here you find the video recipe for making béchamel with almond milk (Recipe)
Here you find the video recipe for making crepes. (Recipe)
Here you find the video recipe for making crepes. (Recipe)
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