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Gluten-free crepes with chufa flour. Chufa flour naturally contains simple sugars, giving the batter a sweet flavor and reducing the need for sugar. It is gluten-free and has a thickening power similar to starches, ideal for desserts and crepes.
Sift the chufa flour into a large bowl.
Add the plant-based milk, egg, extra virgin olive oil, and salt.
Whisk until you obtain a smooth, even batter.
Cover the bowl with a kitchen towel and let it rest in the refrigerator for 30 minutes.
Heat a non-stick pan over medium heat and grease it with a little oil.
Pour a ladleful of batter into the pan and spread it evenly by tilting the pan.
Cook the crepe for about 1 minute per side, or until golden brown.
Repeat with the remaining batter.
Fill the crepes with sweet or savory ingredients of your choice.
The crepes can be stored in an airtight container in the refrigerator for 2-3 days.
For a more intense flavor, you can toast the chufa flour in the oven for a few minutes before using it. If the batter is too thick, add a little plant-based milk. If it is too runny, add a tablespoon of chufa flour.
Italia, Lombardia
| Energy (kcal) | 251.92 |
| Carbohydrates (g) | 20.51 |
| of which sugars (g) | 8.39 |
| Fat (g) | 16.04 |
| of which saturates (g) | 3.12 |
| Protein (g) | 4.75 |
| Fibre (g) | 10.55 |
| Salt (g) | 0.1 |
