Gluten-free crepes with chufa flour. Chufa flour naturally contains simple sugars, giving a sweet flavor to the batter 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 swirling.
Cook the crepe for about 1 minute on each side, or until golden brown.
Repeat the process for the remaining batter.
Fill the crepes with sweet or savory ingredients as desired.
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 too liquid, 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 |
