Gluten-free courgette crêpes
Published on 25 July 2024
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Very light, delicate rice flour batter, described as gluten-free. Cook one side thoroughly before turning and oil the pan well. I filled with ham and cheese; choose your filling. For a lactose-free version, the original suggests vegetables without cheese.
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Ingredients
INGREDIENTS FOR 4 CRÊPES 20 cm ACROSS
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FILLING
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Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I wash, trim and dice courgettes, put in a blender beaker and add salt.
- Step 2 of 9
I add eggs.
- Step 3 of 9
I blend, add rice flour and blend again.
- Step 4 of 9
The cream should be smooth.
- Step 5 of 9
I heat and thoroughly oil a crêpe pan, add a small ladle of batter and swirl evenly.
- Step 6 of 9
I cook one side well to form a crust, gently lift edges and turn with a spatula. They are delicate. Oil the pan after each, even non-stick.
- Step 7 of 9
I prepare all 4.
- Step 8 of 9
I fill with ham, coarsely grated Fontina and Emmental and a dusting of Parmesan.
- Step 9 of 9
I fold in half, place on baking paper, add oil and Parmesan and microwave for 5 minutes to melt cheese, or heat in a normal oven. I added cooked courgette slices on top.
Delicious and very delicate.
Original source: https://incucinaconlilly.com/2024/07/25/crespelle-di-zucchine-senza-glutine/