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 and homogeneous mixture.
Cover the bowl with a cloth 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 ladle of batter into the pan and spread it evenly by rotating the pan.
Cook the crepe for about 1 minute on each side, or until golden.
Repeat the process for the remaining batter.
Fill the crepes with sweet or savory ingredients as desired.
Crepes can be stored in an airtight container in the refrigerator for 2-3 days.
For a more intense flavor, chufa flour can be toasted in the oven for a few minutes before use. If the batter is too thick, add a little plant-based milk. If too runny, add a tablespoon of chufa flour.
Italia, Lombardia
| Energy (kcal) | 347.3 |
| Carbohydrates (g) | 24.03 |
| of which Sugars (g) | 3.06 |
| Fat (g) | 24.75 |
| of which Saturates (g) | 5.16 |
| Protein (g) | 8.3 |
| Fiber (g) | 0.66 |
| Sale (g) | 0.08 |
