Crespelle di Mais

Crespelle di Mais are delightful, gluten-free corn pancakes that offer a unique twist to the traditional Italian breakfast. Light and fluffy, they are perfect for serving with sweet or savory toppings, making them versatile for any palate.

Ingredients

• Cornmeal - 150 grams
• Milk - 250 ml
• Eggs - 2 large
• Olive oil - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon (optional, for sweet version)
• Butter - for frying

Steps

1. In a mixing bowl, combine cornmeal, baking powder, salt, and sugar (if using).
2. In another bowl, whisk together the milk and eggs until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
4. Let the batter rest for about 10 minutes to thicken.
5. Heat a non-stick skillet over medium heat and add a little butter to coat the surface.
6. Pour about 1/4 cup of batter into the skillet for each pancake, cooking until bubbles form on the surface (about 2-3 minutes).
7. Flip the pancakes and cook for another 2-3 minutes until golden brown.
8. Remove from skillet and keep warm while repeating with the remaining batter.
9. Serve warm with your choice of toppings, such as fresh fruit, honey, or yogurt.

Nutrition

• Calories: 350
• Protein: 9 g
• Carbs: 45 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Gluten-free, making it suitable for individuals with gluten intolerance.

Tags