Tapioca Flour Crespelles (Italian Crepes)

Crespelle

An Italian version of a crepe used for sweet and savory dishes.

In this recipe, I chose to use Tapioca Flour as I would All-Purpose.

I have made these a few times with much success.

You can make them any size you prefer, I prefer them rather like the smallest tortillas you might buy in the store.

You also fill them as you would a manicotti. I like mine with ricotta, Italian shredded cheese, and some spinach.

Here is the quick recipe: Makes 8-10 Crepes (dependent on size and thickness)

1 1/4 Cup Tapioca Flour

2 Eggs

Salt as needed

3/4 Cup Milk

1 tbsp. extra virgin olive oil

And olive oil for coating your frying pan

A Bowl, Fork, Egg Pan

Mix your wet ingredients and add them gradually to the tapioca flour, it will clump up. I use a fork and continue until there are no small lumps. Ensure to scrape the bottom of the bowl as the Tapioca tends to settle. Then you refrigerate the mixture for about 1 hour. Stirring again before getting ready to cook.

Take a small egg pan like the one pictured here:

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Rub a bit of olive oil with a paper towel inside the pan. Heat to medium heat.

Using the refrigerated mixture (remember to stir it up), Pour a small coating into the bottom of the pan. The more you pour in the thicker the Crespelle will end up being. The key is a balance of batter that is not too thin but is thick enough to hold the filling and roll up. Cook on each side about 2 minutes using a fork to turn. Some people prefer it a bit brown, I prefer it more of the right before it begins to brown.

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Stack them on top of each other they won’t stick together. Fill with your favourite filling whether it be ricotta or a meat mixture.

8 oz ricotta cheese

1/3 Cup Shredded Italian Cheese

2 tsp. Italian Seasoning

Handful of Spinach Wilted in Boiling Water

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Bake at 375, Filling the Crespelles and rolling them up. Place your choice of pasta sauce in the bottom of baking dish. Add filled crespelle, top with a little more sauce and Shredded Cheese. Bake for 20 minutes.

You can also prep and roll Crespelles, put them in Ziploc bags to be frozen. They make really great make-ahead meals.

Enjoy the opportunity to eat something yummy without the added gluten.

 

With using Tapioca Flour there is a lot more stretch in the bite. Imagine melted cheese stringing away, thats what the taste/texture feels like.

 

 

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Just wondering…

I continuously monitor my stats to see what posts are most popular, I have deemed the Tapioca flour Brownies seem to be a huge hit. I am curious to see if I produced more Gluten-Free Options would that please the audience? If you are looking for something in particular, but are afraid to experiment yourself, let me do that for you. Send in some ideas or suggestions. I’m game if you are

 

Thanks everyone