Gluten-free beetroot crêpes
Published on 20 January 2025
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I am trying vegetable crêpes without gluten for intolerance, but delicious for everyone. More delicate to handle. I used supermarket cooked beetroot and assorted cheeses at home; choose filling, including mixed vegetables.
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Ingredients
INGREDIENTS FOR 8 CRÊPES
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FILLING
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Method
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I put chopped beetroot, eggs and salt in a blender beaker.
I blend and add milk.
I gradually add rice flour while blending.
I obtain a smooth cream.
I heat and butter or oil a crêpe pan, add semi-liquid batter and swirl evenly.
I let it set thoroughly, lift edges carefully and turn with a spatula; they are delicate.
I prepare all.
I add Taleggio, Gorgonzola, Robiola and Grana pieces.
I roll.
I put on buttered baking paper in a dish, brush with more melted butter and add plenty of Parmesan. Add béchamel if wanted. I bake at 180°C for about 30 minutes until golden.
Original source: https://incucinaconlilly.com/2025/01/20/crespelle-alle-barbabietole-senza-glutine/