What I talk about
- For gluten-free crêpes I blend different flours, for example a third of each, so they balance each other: very fine rice flour on its own makes the crêpe fall apart, so I cut it with chickpea or oat flour.
- Millet and buckwheat flour hold together well even on their own; the Breton galette, made with buckwheat, is a reminder that gluten-free crêpes have always existed.
- The batter should be as thick as béchamel: if it is too runny the crêpe turns out thin, full of little holes and fragile to fill.
- I cook them in an iron or non-stick pan heated until very hot, then brush on just a little oil.
- My favourite is savoury: lentil and oat flour, filled raw like a salad with radicchio, tomatoes, basil and toasted cashews. It is also handy to take to the office or on a picnic.
Sources
- The recipes are in the October 2025 issue of Terra Nuova (in Italian).
- The video page on veggiechannel.com (in Italian).
- The original video on the Veggie Channel YouTube channel.
