Date: 08 Dec 2014 Author: Jacqui Categories: Food, International Cuisine, Main Dishes, Pastas, Starters & Soups 0


I have been meaning to try out gluten free pancakes or crepes for quite some time but never really got down to doing it.  Yesterday was wondering what to cook.  Had a look in my fridge and saw some ricotta, stracchino and prosciutto. I did not feel like just any baked pasta, so I thought this would be the perfect time to try out crespelle.  I can assure you that if you had to serve this to a non Celiac, he would not be able to notice the difference in taste from normal crespelle!  They are delicious!  You can also make make extra and freeze them.

Just a small note, make sure you use prosciutto cotto and not prosciutto crudo as this becomes quite salty when cooked.

Ingredients for the Gluten Free Crepes

(about 10 crepes)

  • 80g brown rice flour
  • 20g potato starch
  • 30g tapioca starch
  • 30g glutinous rice flour
  • ¼ tsp Xanthan gum
  • 1/2 tsp salt
  • 4 eggs, beaten
  • 1½ cups milk
  • ½ cup cream


Combine the flours in a large bowl with the Xanthan gum and salt. Add the eggs and using a hand held mixer, whisk the eggs together with the flours.  Pour the milk and cream in a bowl and mix. With the mixer still running, pour the milk/cream mix into the batter until well combined. Keep mixing for about a minute.

Heat a little oil in a small pan, spreading it to coat the bottom, and pour a quarter cup of the batter into the pan, titling the pan to create a thin layer on the bottom. Cook for a few minutes over medium heat. The crepe will start releasing from the edges. Using an oiled spatula, lift the crepe and flip it to cook the other side. Do the same with the rest of the batter, oiling the pan slightly each time. Stack them on a plate until you finish making all of them.


I used five of the crepes to serve two. I put greaseproof paper between each of the other crepes and froze them.

Ingredients for the Filling

(for 5 crepes)

  • 250g Ricotta
  • 100g Stracchino Cheese
  • 1/2 cup grated Parmesan Cheese
  • 5 large cubes of frozen chopped spinach, thawed and water squeezed out
  • Pinch Nutmeg
  • Salt & Pepper
  • 5 large slices of prosciutto cotto


Place the ricotta and stracchino in a bowl and mash with a fork. Add the spinach (ensure you squeeze out all the water) and combine well with the ricotta. Season with salt and pepper and a little nutmeg. Set aside.

Place the crepes on the countertop, divide and spread the ricotta mix on all the five crepes and place a prosciutto slice on top. Roll each crepe and place on a baking sheet.  Chill in the fridge for half an hour.

In the meantime you can prepare the white sauce

Ingredients for the White Sauce

(for 2 servings)

  • 300ml milk
  • 2 tbsp gluten free cornflour/cornstarch
  • 1 small onion
  • 1 bay leaf
  • 6 black peppercorns
  • 2 cloves
  • 1 pinch grated nutmeg
  • salt and pepper
  • 1/4 cup grated Parmesan
  • Freshly Chopped Parsley


Place the cornflour in a small bowl and add a couple tablespoons of milk to it, stirring it in. Set aside.

Stud the onion with the cloves. Put the onion, peppercorns, and bay leaf in a small saucepan. Add the milk, season with salt & pepper and a dash nutmeg and bring to a boil. Remove, set aside so flavors will be infused. After 15 minutes, strain the milk and return to the saucepan. Add the cornflour mix to the milk, whisking it in. Bring it again to a boil until it thickens, add the parmesan and parsley and combine. Leave to simmer for a couple minutes. If too thick, dilute with a little extra milk.

To assemble the dish:-

Take the rolled crepes out of the fridge, and cut into 1 1/2 inch slices.
Pour some of the white sauce on the bottom of a low oven proof dish and start placing the rosettes over the sauce, filling up the dish. Pour over the remaining white sauce on top and sprinkle more Parmesan on top. If desired sprinkle the top with pine nuts as well.

Place in a preheat oven 200C and bake,for approximately 20 minutes or until the top starts to turn golden.

Leave to set for a few minutes before serving.

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