182
Who doesn’t love crepes? Eating gluten-free and dairy-free doesn’t mean we can’t enjoy such goodies.
Ingredients
- 300 ml of water
- 2 large eggs
- ¾ cup rice flour (150 grams)
- A pinch of salt
Method of preparation
1
The composition is made in the same way as for “regular” crepes: beat the eggs with the salt powder, then pour the water gradually, then the flour in the rain, until it is all incorporated. The consistency is a little different than wheat flour batter and must be stirred well before making each crepe because rice flour tends to settle. It turned out 9 thin crepes with a diameter of 16 cm.
For “Nutela” I used the cream from the chocolate cake to which I added a handful of cashews (I didn’t have any hazelnuts).
