Gluten-Free Crepes

Name: Gluten-Free Crepes
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 8
Ingredients: Rice flour 1 ½ cup; Eggs (about 3 medium) at room temperature 5.3 oz; Whole milk at room temperature 1 ½ cup; Butter 3 ½ tbsp; Fine salt ¼ tsp; Butter to taste

214

Calories per serving

Vegetarian

Energy Kcal 214
Carbohydrates g 24
of which sugars g 2.1
Protein g 5.6
Fats g 10.6
of which saturated fat g 5.8
Fiber g 0.2
Cholesterol mg 96
Sodium mg 97

Difficulty: Easy
Prep time: 5 min
Cook time: 16 min
Makes: 8 pieces
Cost: Low
Note + 30 minutes of batter resting time

PRESENTATION

It's impossible not to love crepes. With or without eggs, these versatile French pancakes, soft and with a neutral taste, have inspired many sweet and savory recipes like ricotta and spinach crepes, appetizing finger foods, and Nutella crepes, a classic for those with a sweet tooth! From today, even those who are gluten intolerant can rely on a dedicated recipe: gluten-free crepes, made with rice flour and to be filled with enticing ingredients: smooth sweet creams or, for those who prefer the savory variant, tasty cold cuts to accompany with sautéed vegetables and aromatic sauces. Under the motto of “all taste and no sacrifices”, we have created other delicious gluten-free recipes: tarts, cookies, muffins, meatballs, and pizza. Come and discover them, we have something for every course!

INGREDIENTS

214

Calories per serving

Ingredients for 8 crepes: Rice flour 1 ½ cup (200 g); Eggs 5.3 oz (150 g) - (about 3 medium) at room temperature; Whole milk 1 ½ cup (350 g) - at room temperature; Butter 3 ½ tbsp (50 g); Fine salt ¼ tsp

to grease the crepe pan: Butter to taste

Preparation

How to prepare Gluten-Free Crepes

To make gluten-free crepes, first melt the butter in the microwave or in a bain-marie and set it aside. Pour the eggs into a bowl, add the milk 1 and whisk to combine 2, then add the melted, slightly cooled butter 3

Salt 4 and the rice flour 5 gradually while stirring to avoid lumps. Once the mixture is well combined 6

cover with plastic wrap 7 and let it rest in the refrigerator for about 30 minutes. After the resting time, grease a crepe pan of about 8.5 inches in diameter (or a non-stick pan) with a pat of butter 8. When it is hot, pour in a ladleful of the mixture 9 (use a small-sized ladle)

and spread it evenly over the entire surface of the crepe pan (10-11). Cook for about 1 minute on each side 12

Once cooked 13, transfer the crepes one at a time to a plate 14. With the quantities indicated, you will get 8 crepes 15 to fill with enticing sweet or savory ingredients!

How to store

Store in the refrigerator and consume within 1 day. The crepes can be frozen after cooking: just stack them one on top of the other, placing a sheet of parchment paper between each crepe, and finally wrap them with plastic wrap. Before using the desired amount, simply let them thaw and then fill them as you like.

Tips

You can replace rice flour with buckwheat flour. You can fill the crepes as you prefer, for breakfast with jams or sweet creams or as an appetizer with cold cuts or other savory preparations!

For the translation of some texts, artificial intelligence tools may have been used.