Crepes, baked lasagna, cannelloni: all spectacular dishes and "effect but what to do in the presence of milk and egg intolerances? I'll take care of it: I propose a crown of crepes that are not only gluten-free, but also 100% vegan. Do not miss the recipe!
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Identity Card of the Recipe
- 139 KCal Calories per serving
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Ingrediants
For 4 large crepes
- 100 g of chickpea flour
- 60 g of rice flour
- 300 ml of rice milk
- 4 g of salt
- 2 tablespoons of extra virgin olive oil
To serve
- 1 bunch of basil
- 2 tablespoons of extra virgin olive oil
- Q.b. of water
- 20 g of pine nuts
- Q.b. of salt
For the filling
- 1 clove of garlic
- 1 + 2 tablespoons of extra virgin olive oil
- Q.b. of pepper
- Q.b. of salt
- 150 g of tofu
- 200 g of potatoes
- 100 g of purple carrots
- 300 g of carrots
Materials Needed
- Pan with a diameter of 28 cm
- Baking paper
- Scoop
- Bowl
- Whip
- Vegetable peeler
- Immersion blender
- Donut mold with a diameter of 28 cm
- Baking paper
- Casserole
Preparation
- First, prepare the filling. Peel the potatoes, orange carrots and purple carrots (optional). Cut the vegetables into cubes and collect them in a saucepan together with the diced tofu. Add a drizzle of oil, salt, pepper and garlic: cook the vegetables by adding a ladle of water until they have a soft consistency.
Did you know that
Purple carrots taste very similar to traditional carrots, although they appear slightly less sweet on the palate. The color depends on the active ingredients present: in addition to beta carotenoids, in purple carrots we find an "excellent quantity of precious anthocyanins, responsible for the characteristic color and extraordinary antioxidant properties. To fully appreciate the antioxidant therapeutic properties of purple carrots, it is however advisable to use raw consumption.- As long as the vegetables cook, prepare the gluten-free and egg-free crepes. In a bowl, sift the chickpea flour and add the rice flour. Season with salt, add a tablespoon of extra virgin olive oil and water, just enough until you get a semi-thick batter.
- Heat a non-stick or stone pan with a diameter of 28 cm: when it is hot, add a drizzle of oil and pour a ladle of batter. Cook the crepe for a couple of minutes, taking care to turn it over when the crispy crust begins to form .
- Proceed in this way until the batter is used up, taking care to always grease the pan before pouring the mixture: with these doses, you can obtain 4 large crepes.
- Line a donut mold with baking paper: to facilitate the procedure, we recommend soaking the baking paper.
- Arrange the crepes inside the mold, letting the edges come out.
- In the meantime, the vegetables will be cooked: blend everything, partially or totally.
- Fill the crepe crown with the vegetable and tofu cream, then close the filling with the overflowing crepes.
- Place the crown in the oven and bake in the oven at 180 ° C for 20 minutes.
- Meanwhile, prepare the basil sauce. Put the basil leaves in a beaker, add the pine nuts, season with salt and pepper, then add a few tablespoons of oil and cold water: immerse the mixer and blend to obtain the consistency of the basil pesto.
- Remove the crown from the oven, turn it over onto a serving dish and serve with the basil sauce.
Alice's comment - PersonalCooker
Do you want to overdo it? Serve the crespelle crown with a sauce of bechamel, even better in the vegan and gluten-free version. Bring it to the table for Easter and you will make a success!Nutritional values and Health Comment on the recipe
The Corona di Crespelle Gluten Free and Eggs is a low calorie recipe, which is one of the first courses.
Calories come mainly from lipids, followed in a minor way by carbohydrates and proteins.
Carbohydrates tend to be complex, monounsaturated fatty acids and proteins have a medium - high biological value (thanks to the compensation between legumes - cereals).
Cholesterol is absent and fiber is abundant.
The Corona di Crepes Gluten Free and Eggs is a food that lends itself to all diets, including those for obesity and metabolic pathologies.
The abundance of fiber can increase intestinal peristalsis.
It does not contain gluten and lactose, therefore they lend themselves to the diet against celiac disease and milk sugar intolerance.
It is allowed by the vegetarian and vegan nutritional regime.
The average portion as a first course is about 200-300 g (275-415 kcal),
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