Millet flour crepes filled with courgettes
- Difficulty: Easy
- Prep time: 1
- Serves: 2 Serves
- Cost: Low
- Note: Did you know that millet is a great meat substitute, thanks to its high protein content?
Ingredients
For crepes
- 100 g millet flour
- 150 g almond milk without sugar
- 1 courgette
- 1 pinch of whole sea salt
- 1 pinch of salt with herbs
- 2 tablespoons extra virgin olive oil
For the filling
- 150 g peppers, cooked, in a pan
- 150 g ricotta
- 1 pinch of whole sea salt
PREPARATION
Millet flour is not easily found on the market, as after a while the flour loses its good taste and becomes bitter.
With the electric cereal grinder Faribon 600 you always have the freshest flour with the same organoleptic properties of the millet.
Today we offer a gluten-free version of the classic crepes, stuffed with courgettes. The doses are ideal for 6 crepes.
Preparation:
Grind your millet grains and weigh the millet flour. In a bowl mix the milk, salt and salt to herbs and the zucchini washed and grated. Heat the pan with a drop of extra virgin olive oil and pour a ladle of dough. Cook a couple of minutes on each side and set aside by stacking the crepes.
Wash, cut and slice the peppers and cook in a pan for 20 minutes five half chopped onion and 100 grams of peeled tomatoes, salt rule.
Soften and mix with veg ricotta or veg spreadable cheese.
Fill your crepes with the filling and serve warm as a main course.
Thanks to Timo and Lenticchie for this recipe!
