Basic lactose-free basil crêpes
Published on 26 September 2025
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With garden basil, I made light soft fragrant crêpes with water instead of milk. Brownish batter looked unappealing, but magically turned green when cooked. Fill as you like.
Substituting rice flour for type 00 made a gluten-free version.
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Ingredients
INGREDIENTS FOR 6 CRÊPES, 22 cm
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I wash basil leaves and put in a large beaker with eggs.
- Step 2 of 9
I add water.
- Step 3 of 9
Salt and pepper.
- Step 4 of 9
I blend and gradually add flour.
- Step 5 of 9
Fluid batter, with unattractive colour as mentioned, but do not worry.
- Step 6 of 9
I heat and lightly grease a crêpe pan, add batter and swirl evenly, thinning with water if needed. I let set.
- Step 7 of 9
I cook briefly and turn carefully.
- Step 8 of 9
I cool on the worktop, pliable and easy to fold.
- Step 9 of 9
A filling recipe will follow, or choose yours. Freeze stacked with paper between and wrapped. The version below uses rice flour instead of type 00 with equal consistency.
Original source: https://incucinaconlilly.com/2025/09/26/crespelle-al-basilico-base-senza-lattosio/