Gluten-free crêpes with spinach

Gluten-free crêpes with spinach

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 435 kcal
, Fat: 34 g
, Carbohydrate: 20 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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75 g potato starch
1 pinch salt
1 ½ dl milk
½ dl sparkling mineral water
2 fresh eggs
25 g butter, melted, left to cool

To cook the crêpes

clarified butter for frying


3 tbsp olive oil
3 tbsp balsamic vinegar
¼ tsp salt
a little pepper
100 g baby spinach


130 g Brie, thinly sliced
1 tbsp walnut kernel, coarsely chopped, roasted
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How it's done

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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.


Combine the oil and balsamic, season, set aside 2 tbsp of the dressing. Mix the rest with the spinach.


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.

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