Gluten free crepes, sweet or savory, since I tried this recipe I love them more than before and I vary them with different stuffings.
If you are short of ideas for a tasty snack or a quick lunch, gluten free crepes can be a solution as they can be prepared in half an hour and very simply.
Ingredients for 8/10 gluten free crepes:
50 g vegetable margarine
3 fresh chicken eggs
350 gr milk without milk
200 gr fine rice flour
Salt to taste.
Stuffings:
sweet (jam, nutella, chocolate, dried fruit)
salted (brie and raw ham, bresaola and parmesan, bacon and provola, mushrooms and ham)
Preparing gluten free crepes is simple, you need a small pebble and a hand whisk.
Weigh and pour the ingredients following the order listed by setting the flour with a small pass to prevent the creation of lumps.
Stir energetically for a few minutes and then cover with transparent paper and let it rest in the fridge for 20 minutes.
Heat a non-stick pan or creperié over medium heat, put half a teaspoon of margarine in the bottom and then a ladle of dough, cook for 2-3 minutes per side and turn as with the omelette.
Put the filling, then fold first in half and then again in two until you get a triangle. Serve and add other flavors to taste for the decorations.
The gluten-free crepes have a light taste but are very substantial and can be filled with whatever you like, combining sweet or savory ingredients.
Tips of the day:
- Do you know that you can also make tasty lasagne with crepes? Just use them instead of the classic fresh pasta.
- How to better face the winter? With the help of excellent supplements. Follow Joachim Kaeser on Hse24!
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