Gluten-free crepes with chufa flour

Chufa flour naturally contains simple sugars, these give a sweet flavor to the dough, therefore using less sugar in the recipe.

Chufa flour is naturally gluten-free, so it's an excellent option for those who are gluten intolerant, and it has a similar thickening power to starches, so it can be used to achieve the same texture in desserts. It also absorbs more liquid than starches, so you may need to increase the amount of non-dairy milk or water in the recipe.

Ingredients:

• 150 g of chufa flour
• 150 ml of vegetable milk (almond, rice, soy, etc.)
• 1 egg
• 1 tablespoon extra virgin olive oil
• 1 pinch of salt

Preparation:

1. In a large bowl, sift the chufa flour.
2. Add the vegetable milk, the egg, the extra virgin olive oil and the salt.
3. Beat with a whisk until the mixture is smooth and homogeneous.
4. Cover the bowl with a cloth and leave to rest in the refrigerator for 30 minutes.
5. Heat a non-stick pan over medium heat.
6. Grease the pan with a little oil.
7. Pour a ladle of mixture into the pan and distribute it evenly by swirling it.
8. Cook the crepe for about 1 minute per side, or until golden, repeat by pouring a ladle into the pan for the remaining mixture.
9. Fill the crepes with sweet or savory ingredients as desired.

Advice:

• For a more intense flavor, you can toast the chufa flour in the oven for a few minutes before using it.
• If the mixture is too thick, add a little vegetable milk.
• If the dough is too liquid, add a spoonful of chufa flour.
• Crepes can be stored in an airtight container in the refrigerator for 2-3 days.

Variants:

• Vegan Crepes: Replace the egg with a tablespoon of ground chia seeds and a tablespoon of water.

Here are some ideas for filling crepes:

Desserts: Jam with no added sugar, fresh fruit, maple syrup, dried fruit spread.

Savory: Grilled vegetables, hummus, cherry tomatoes and mozzarella.