Gluten-free vegetable and Provola crêpes

I make countless crêpes, with or without gluten, plain or with vegetables. Convenient ahead or frozen. Use the same method with any crêpes; classic recipe on the blog.

INGREDIENTS FOR 10 CRÊPES

200 g RICE FLOUR

350 g MILK

3 EGGS

50 g BUTTER

1 TEASPOON OF SALT

Make normally; detailed steps on the blog under:

GLUTEN-FREE RICE FLOUR CRÊPES

FILLING

2 LEEKS

2 CARROTS

2 COURGETTES

1 AUBERGINE

1 RED RADICCHIO

1 SPRING ONION

1 RED PEPPER

1 YELLOW PEPPER

10 CHERRY TOMATOES

DRIED BASIL

SALT

PEPPER

EXTRA VIRGIN OLIVE OIL

GRATED PARMESAN OR GRANA PADANO

1 MILD SCAMORZA

MELTED BUTTER

I clean and dice or slice vegetables.

I prefer separate cooking for crispness. I quickly cook leek, courgette and spring onion in hot oil with salt and pepper, then put in a bowl.

I cook peppers in the same pan with oil.

Then carrots and aubergine similarly.

I add radicchio, then tomatoes briefly.

I combine vegetables, adjust salt and pepper and put a spoonful in each crêpe's centre.

I add grated Scamorza, Parmesan and dried basil.

I fold both sides to the centre.

Then into a parcel.

I arrange on buttered baking paper in a dish.

I finish with butter and Parmesan. Unless freezing, bake at 180°C for about 20 minutes until golden.