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.
- 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.
lot of love. B.