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Gluten-free crêpes with spinach
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 435
  • Fat about 34g
  • Carbohydrates about 20g
  • Protein about 11g
This is needed
This is needed for 4 people
Batter
  • 75 g potato starch
  • 1 pinch salt
  • 1.5 dl milk
  • 25 g butter, melted, left to cool a little
  • 0.5 dl sparkling mineral water
  • 2 fresh eggs
To cook the crêpes
  • clarified butter for frying
Dressing
  • 3 tbsp olive oil
  • a little pepper
  • 0.25 tsp salt
  • 3 tbsp balsamic vinegar
  • 100 g baby spinach
Crêpes
  • 130 g Brie, thinly sliced
  • 1 tbsp walnut kernels, coarsely chopped, toasted
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And that's how it's done
And that's how it's done
Batter
Mix the potato starch and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth.
To cook the crêpes
Heat a little clarified butter in a non-stick frying pan. Pour 1/4 of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Stir the batter well, repeat the step 3 times.
Dressing
Combine the oil and balsamic, season, set aside 2 tbsp of the dressing. Mix the rest with the spinach.
Crêpes
Fold the crêpes once, fill with Brie, nuts and spinach, fold again, heat for 1 min. in the frying pan, drizzle the reserved dressing over the top, serve warm.