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Gluten Free Ricotta and Blueberry Crepes


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Ingredients

4 portion(s)

Crepes

  • 130 g brown rice, or brown rice flour
  • 75 g Pure Corn Flour
  • 30 g cup soy flour
  • 3/4 tsp bicarb soda
  • 2 eggs
  • 2 tablespoon raw or rapadura sugar
  • 1 tablespoon chia seeds
  • 20 g Butter
  • 420 g Milk
  • Coconut oil or olive oil to cook

Ricotta Filling

  • 250 g ricotta cheese
  • 60 g raw sugar
  • 2 tsp vanilla essense
  • 1 egg
  • 20 g Milk
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    Preparation
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    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Crepes
  1. Measure in brown rice, grind up on speed 9 for 60 seconds

  2. Add all other dry ingredients accept for Chia seeds, mix on speed 7 for 15 seconds until well combined and airated

  3. Add in all other wet ingredients including Chia seeds and mix on speed 5 for 20 seconds. Scrape down sides and mix for an extra 3 - 5 seconds

  4. Set aside mixture in a separate bowl to rest for around 20 minutes or whilst you prepare the ricotta filling. Clean and dry the mixing bowl

  5. Ricotta Filling
  6. Measure in the Raw sugar and grind up on speed 9 for 50 seconds. Set aside approximately 1/3 of the sugar to use for dusting at the end.

  7. Add all wet ingredients except for blueberries to the Raw Sugar and combine on speed 6 for 20 seconds

  8. Add in most of the blueberries (save around 10 - 15 for garnish) and mix on Reverse, speed 2 for 6 secondsCounter-clockwise operation

  9. Cooking and Assembling Crepes
  10. Preheat oven to 180 degrees

  11. Heat up frying pan and add a little coconut or olive oil. One at a time cook 8 crepes, you will need to swirl the mixture in the pan a little upon adding so that your crepes are nice and thin. Set each aside

  12. To assemble crepes. Place some of the Ricotta mixture along the middle of each crepe and roll up to fully enclose. Place each one into your baking dish. Cover with foil and place in the oven for 10 - 15 minutes to heat the filling

  13. Remove from oven, plate up and dust with icing sugar. Garnish with some kept over blueberries and serve immediately

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • So good, I did tapioca flour

    Submitted by nicolajohnson on 9. August 2015 - 09:40.

    So good, I did tapioca flour instead of potatoe and sweet potatoe flour instead of soy flour.. I used coconut milk and they were delicious tmrc_emoticons.) 

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  • yummy and fluffy

    Submitted by sdi12 on 6. April 2014 - 21:14.

    yummy and fluffy

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  • Really lovely. Made about 12

    Submitted by missy7000 on 3. October 2012 - 19:05.

    Really lovely. Made about 12 crepes for me. I used half the amount of sugar in crepes and also half the amount in the ricotta mix, which was really nice with the sweet/tart flavour of the berries. I just put in a handful of berries as couldn't see an amount in the ingredient list. Served with plain yoghurt, was delicious, thanks!

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