Polenta crepes

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This polenta crepes are very yellow and super delicious. Perfect to be filled with goat cheese and crispy vegetables. The polenta flour gives it a delicate aftertaste and makes it a viable alternative to the classic flour crepes. They are most tasty while still hot because they tend to get stiff after few hours because of high amount of gluten free ingredient.

These crepes are not completely gluten free. If you are looking for an amazing recipe for gluten free crepes you should check my Beer and buckwheat flour crepes.

Polenta crepes

Suepr quick and easy instant polenta crepes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course first course
Cuisine vegetarian
Servings 6 crepes that are 20 cm wide
Calories 621 kcal


  • 200 ml milk
  • 1 egg
  • 1 generous pinch of salt
  • 130 g instant polenta
  • 30 g all-purpose flour


Instructions: Polenta crepes

  • Put all the ingredients in the blender and blend until the mixture becomes smooth and without lumps of flour, then let it rest in the refrigerator for 30 minutes.
  • Preheat a non-stick frying pan, lightly grease it with oil (only if necessary, I made my crepes without oil) and using a ladle, pour the batter onto the pan (my is 20 cm wide). Swirl and tilt the pan to create a thin, even layer. Cook the crepes for a short time until they become golden on both sides.
  • Proceed in this way with all prepared batter. Serve your crepes immediately.


30 minutes waiting time.
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.


Serving: 6crepesCalories: 621kcal
Keyword gluten free, savory crepes
Tried this recipe?Let us know how it was!

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest
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