Gluten free crepes

The first known crepe recipe is from the 14th century and was found in a French cookbook called "Le Viandier de Taillevent". The recipe is quite simple and consists of flour, milk, eggs, butter, and salt.

The crepe is a simple yet versatile dish. It can be served sweet or savory and can be filled with a variety of ingredients. Sweet crepes are usually served with fruit, chocolate, or ice cream. Savory crepes can be filled with cheese, meat, chicken, or vegetables.

Crepe is a popular dish in many countries, including France, Italy, Spain, and Portugal. It is also a popular dish in Brazil, where it is known as "panqueca".

Here is a gluten-free crepe recipe.

Gluten-free crepes

 

Ingredients:

 

1 egg

300 ml of coconut milk

1 tea cup of rice flour

2 tablespoons of sweet sprinkle

1 tablespoon of potato starch

1 teaspoon of salt

black pepper to taste

stuffing to taste.

 

Method of preparation:

Beat all the ingredients in a blender. Pour half a ladle of dough into the already heated frying pan, greased with oil or butter. When you release it from the frying pan, just turn it over. If you like it a little more golden, just leave it until golden (the thicker the dough becomes). breaks), stuff to taste, and it's ready!

(If using another type of milk, add a tablespoon of soy lecithin.)