Gluten-free Recipes: Buckwheat Crepes with Hazelnut Cream
published by AuroraShop on Mar 26, 2011
How you can make delicious and tasty cooking recipes natural for those who are intolerant or allergic to foods such as gluten, milk, eggs and other.
Ingredients for 4 people:
4 tablespoons of buckwheat flour
2 cups milk oat
1 pinch ground cinnamon
4 tablespoons sugar-free hazelnut cream
30 grams of almonds filleted
50 grams of cocoa beans
1 tablespoon margarine
Mix the buckwheat flour with oat milk and flavoured with cinnamon.
In a small saucepan melt margarine quarter, when it sizzles add the buckwheat batter, a ladle at a time. When you see the little holes that are formed at the top you can turn the crepes. Cook until the surface is smooth and crisp.
Transfer the crepe on a paper towel, to drain excess grease. Spread a tablespoon of hazelnut cream, and spread evenly.
Close the crepes, taking care not to break them.
Put them on a plate garnished with almonds and cocoa beans.
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