Gluten-free and lactose-free crêpes
Published on 27 April 2026
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Very tasty, light crêpes intended for those intolerant to gluten or lactose. Different types of milk, or water, can be used. I filled them with courgettes, leek and pancetta sautéed with a splash of oil, pepper and salt, and lactose-free Emmental. Gluten-free and lactose-free béchamel is also sold; I put it on top after rolling the crêpes like cannelloni, then sprinkled them with mature Parmesan or Grana Padano. If you are intolerant only to lactose, you can use classic type 00 flour and ordinary béchamel.
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Ingredients
INGREDIENTS FOR 12 CRÊPES, 18 CM DIAMETER
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Method
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I mix the almond milk, or whichever you prefer, with the eggs.
I sift the flour.
I add the liquid to the eggs.
I mix well to avoid lumps. It should be a smooth, fairly fluid batter.
I grease the base of a small non-stick pan with very little oil and pour in a small ladleful of batter, swirling the pan. If the batter is not fluid enough, add another splash of milk.
As soon as bubbles form, I gently lift the edges, then turn it with a spatula.
I cook for a few minutes, remove and leave to cool, then stack them. To be safe I put a strip of baking parchment or cling film between them so they do not stick.
If I do not use them straight away, I put them on a plate and cover with cling film. They are pliable but more delicate than ordinary crêpes.
I tried folding them into parcels once filled, but they are delicate. Rolled like cannelloni, they are perfect.
Original source: https://incucinaconlilly.com/2026/04/27/crespelle-senza-glutine-e-senza-lattosio/