Gluten-free pumpkin crêpe batter
Published on 18 November 2024
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I have already published pumpkin crêpes; this rice flour version is described as gluten-free. Turn carefully because they are more delicate than normal ones.
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Ingredients
INGREDIENTS FOR 12/13 CRÊPES
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Method
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- Step 1 of 10
I air-fry pumpkin slices covered with foil with rosemary and 2 garlic cloves at 200°C for about 20 minutes until soft, then blend.
- Step 2 of 10
I add eggs and salt.
- Step 3 of 10
Oil.
- Step 4 of 10
Parmesan.
- Step 5 of 10
Milk.
- Step 6 of 10
Rice flour; I blend everything.
- Step 7 of 10
I obtain semi-liquid batter, thin with milk if needed and rest half an hour.
- Step 8 of 10
I heat and oil a crêpe pan, add a small ladle and swirl to cover evenly.
- Step 9 of 10
I wait until edges start lifting; do not rush or they break. I lift edges and turn with a spatula.
- Step 10 of 10
They should colour lightly. I make all and cool. Fill straight away, recipe on the blog, or freeze.
Original source: https://incucinaconlilly.com/2024/11/18/crespelle-con-la-zucca-impasto-base-senza-glutine/