Ingredients for 2 people

150 gr Mix of natural flours for Crepes Mulino Marello

Approximately 250-300 ml of water

Fine whole salt to taste

3 medium sized courgettes

2 tablespoons of organic almond, rice or soy vegetable spreadable cheese

5-6 tablespoons of rustic organic tomato puree.

Extra virgin olive oil to taste

Procedure

In a bowl mix the flour with water and salt. You must obtain a soft and creamy batter. Heat a medium-sized 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 4-5 crepes. Let the crepes cool on a plate. Separately, grate the courgettes into julienne strips, season with salt, mix with a couple of spoons of vegetable spread. Fill the crepes with the courgettes and fold them. Place them on a small baking tray together with the tomato puree. Cook in a ventilated oven for about 10 minutes at 180 degrees. Turn off the oven and let it rest for another 5 minutes. Serve with extra virgin olive oil and, if desired, seeds, almond flour or vegan parmesan.

Curiosity

For those who think that eating gluten-free is sad and that it is not possible to rediscover the taste of more elaborate dishes, this recipe is worth trying. An appetizing and rewarding first course, with the scent of home and Sunday lunch. Let's not say goodbye to lasagna, cannelloni and crepes, let's not feel condemned to only eat first courses of rice and pasta. Even if we need to eat lactose-free, even if we have chosen a diet free of animal proteins. In fact, I'll tell you, I've never eaten crepes this good! The credit goes to the Mulino Marello mixture of gluten-free flours which allows you to obtain soft and spongy crepes, ideal not only for savory or sweet crepes to be filled and consumed at the moment, but as a base for crepes, lasagne and cannelloni.

The flavor is delicate and the result extremely digestible. All you need to do is mix the flour with water and salt and cook the crepes in the pan. A simple and fun process to do as a family with our children. To fill them you don't need big things like bechamel, meat sauce, cream, or strange or expensive ingredients, simple courgettes and tomato sauce are enough. In an instant our crepe is ready to heat in the oven and consume. Also try with a pumpkin filling or the more traditional spinach. Consume after an appetizer of mixed raw vegetables.

 

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