Gluten-free vegetarian rice flour crêpes

Find the crêpe recipe on the blog:

GLUTEN-FREE RICE FLOUR CRÊPES

I filled with mixed vegetables, but ham and cheese, pumpkin and sausage, or radicchio and Gorgonzola work too. I used melted butter and Parmesan instead of béchamel, making portions to freeze for my gluten-intolerant son.

FILLING INGREDIENTS

1 RED PEPPER

1 YELLOW PEPPER

1 AUBERGINE

1 PACK OF BUTTON MUSHROOMS

2 CARROTS

3 COURGETTES

1 LEEK

100 g FONTINA OR CACIOTTA

CHOPPED PARSLEY

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

MELTED BUTTER AND PARMESAN TO FINISH

I cut vegetables into sticks and sauté separately in oil to keep crisp, cleaning and slicing mushrooms. I combine, add salt, pepper and parsley. Delicious for everyone and light; the original also claims reducing gluten does no harm and is beneficial.

Use cold crêpes made the day before, or thaw frozen ones before filling.

I lay on a tea towel and put vegetables over half of each.

I add coarsely grated Fontina and a tablespoon of Parmesan.

I fold in half.

Then again into triangles.

I prepare all.

Put in a buttered dish, add gluten-free béchamel if wanted, then butter and Parmesan, and bake at 180°C for 25 minutes until golden. I used individual foil baking dishes with Parmesan and melted butter.

I seal, label contents and date and freeze, then bake at 180°C until golden when needed.

My son is happy 😀😋.