Ingredients for 2 people

200 gr Mix of natural flours for Crepes Mulino Marello

Approximately 300 ml of water

Fine whole salt to taste

Approximately 350g of asparagus

300 ml rice drink

20 gr Mulino Marello rice flour

20 g potato starch

1 tablespoon extra virgin olive oil

Turmeric to taste

Nutmeg to taste

Procedure

Start by preparing the béchamel, in a saucepan mix the vegetable drink and the oil with the rice flour and starch. Season with salt and add some turmeric and nutmeg if desired. Bring to the boil and turn off the heat when the béchamel has reached the desired consistency. Clean the asparagus and remove the hard, fibrous end part. In a bowl, prepare the batter to make the cannelloni pasta. Simply add water and salt to the crepe mixture until you get a batter. Heat a small non-stick pan, add a drizzle of oil if necessary. Pour a ladle of batter, spread evenly over the pan. As soon as the dough bubbles and the edges come away, turn over with a spatula and complete cooking on the other side. The batter is enough for 6-7 crepes. Let the crepes cool on a plate. Continue filling each crepe with the béchamel and asparagus (these may have already been steamed or can be used raw as they will soften during cooking). Place on the baking tray and cook in a static oven for about 20 minutes at 180 degrees. Turn off the heat and let it rest for another 10 minutes. Serve with vegan parmesan or seeds if desired.

Curiosity

The Mulino Marello crepe flour mix is suitable for making many recipes. With imagination we can use it for classic savory crepes, but also to create crepes and cannelloni dishes, we can also use it for sweet recipes and thus prepare delicious crepes and delicious fruit or chocolate pancakes.

This recipe is seasoned with a delicate bechamel made with rice flour, vegetable drink and a small addition of oil. A preparation to also keep in mind for other dishes since this béchamel is undoubtedly lighter and more digestible than the traditional béchamel with milk, butter and wheat flour.

This month you cannot miss asparagus, tasty and tender, to be consumed at least once a week. Rich in fibre, purifying, diuretic, anti-inflammatory, they have everything we need to best overcome this change of season. Choose quality ones, possibly from a trusted greengrocer or farm.

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com