Gluten-free universal-flour crêpes filled with vegetables and ricotta (ready to freeze)
Published on 22 September 2026
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I made these crêpes with Schär universal flour: soft and easy to roll. I filled and froze them ready for emergencies. When needed, I will simply make béchamel and bake them. The crêpe recipe is on the blog under "GLUTEN-FREE CRÊPES WITH UNIVERSAL FLOUR".
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Ingredients
FILLING INGREDIENTS FOR 12 CRÊPES
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Method
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- Step 1 of 9
I used yellow and red peppers, peas, carrots, leek, carrots, aubergines and parsley, cooking them in a pan with a little oil, salt and pepper. When cold, I add the ricotta and Parmesan.
- Step 2 of 9
I add salt and pepper and mix.
- Step 3 of 9
I lay out the crêpes and divide the filling between them.
- Step 4 of 9
I fold in the sides.
- Step 5 of 9
I fold the bottom towards the centre.
- Step 6 of 9
I roll them up.
- Step 7 of 9
I form a tube so the filling will not escape.
- Step 8 of 9
If I do not use them straight away, I keep them in a box with baking parchment on the bottom and between layers.
- Step 9 of 9
I label and freeze them. When using them, I arrange on a tray, cover with béchamel, Parmesan and knobs of butter and bake at 180°C until golden, about 20 minutes. If I do not freeze them, I follow the same process without freezing.
Original source: https://incucinaconlilly.com/2026/09/22/crespelle-senza-glutine-con-farina-universale-farcite-con-verdure-e-ricotta-pronte-da-congelare/