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Gluten Free Breaded Pancakes
servings
5 people
time
35-40 min
These gluten free breaded pancakes take the classic crepe to a whole new level!
These gluten free breaded pancakes take the classic crepe to a whole new level!
Everyone loves pancakes, right? Well… what if we told you that we have a gluten free breaded pancake recipe here that turbocharges them and makes them even better! This variation on the classic crêpe recipe adds depth and a little spicy kick (as much as you want) with a delicious savoury filling of tomatoes and cheese that is reminiscent of Italian flavours. Pair this delicious hearty filling with the delightful crunch from the breadcrumb coating and you’re on to a winner.
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Preparation
in 35-40 minutes
- Prepare a smooth pancake mixture by mixing together the flour, milk, beaten, frothy egg, oil and salt.
- Leave the mixture to stand for around ½ an hour.
- Melt a teaspoon of butter in a frying pan and pour 2-3 tablespoons of the batter into it.
- Remove the cooked pancake from the pan and cover with 1-2 tablespoons of non-concentrated tomato purée, a few cubes of mozzarella, salt, pepper and Oregano.
- Fold the pancake twice and close the edges well. Prepare as many pancakes as possible with the mixture you have made. Allow them to cool.
- For the breadcrumbs beat the eggs until frothy and place the bread crumbs on a separate plate.
- Dip each pancake first into the beaten egg and then sprinkle with bread crumbs. Finally, fry in oil until golden-brown.
The filling can be changed as desired. Cheese and spinach, ham and mushroom etc.
Ingredients
For the dough:
100
g
250
ml
milk
2
eggs
1
tsp
maize oil
1
pinch/es of
salt
1
tsp
butter
For the filling:
200
ml
tomato puree
200
g
mozzarella, diced
1
tsp
oregano
salt and pepper
For the breading:
150
g
2
eggs
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
Wheat free
Vegetarian
Nutrition
Per 100g
Energy
835 kj
198 kcal
Carbs
24 g
Fat
8 g
Protein
8 g
Products
in this recipe
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