Crespelle di Riso

Crespelle di Riso are delicate, savory pancakes made from rice flour, offering a gluten-free start to your day. These pancakes are light, fluffy, and can be filled with fresh vegetables or meats for a satisfying breakfast experience.

Ingredients

• Rice flour - 120 grams
• Almond milk - 200 milliliters
• Eggs - 2 large
• Salt - 1/2 teaspoon
• Olive oil - 2 tablespoons
• Fresh herbs (e.g., parsley, basil) - 2 tablespoons, chopped
• Spinach - 100 grams, cooked and chopped (optional)
• Cooked chicken or turkey (optional) - 100 grams, shredded

Steps

1. In a mixing bowl, whisk together the rice flour, almond milk, eggs, and salt until smooth.
2. Stir in the chopped fresh herbs and cooked spinach (if using).
3. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
4. Pour about 1/4 cup of the batter into the skillet, spreading it into a thin pancake.
5. Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden.
6. Repeat with remaining batter, adding more oil to the skillet as needed.
7. Once all pancakes are cooked, fill each with shredded chicken or turkey if desired, then fold in half and serve warm.

Nutrition

• Calories: 290
• Protein: 12 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 180 mg
• Cholesterol: 210 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Gluten-free and suitable for those with gluten sensitivities.
• Rich in protein and healthy fats, providing sustained energy.

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