Gluten-free crepes stuffed with asparagus and saffron béchamel sauce
In collaboration with Schär Gluten Free.
Ingredients · Servings 4
- 25 grams of gluten-free cornstarch
- 25 grams of butter
- 1 pinch salt
- 250 grams of milk
- 1 sachet of saffron powder
- 250 grams Mix It Universal Schär
- Medium eggs
- 400 grams of milk
- Sale
- Asparagus
- 10 grams of butter
- Sale
- Parmigiano
Method · 1 h
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
- Want to make a colorful, seasonal, vegetarian first course perfect for Easter lunch? 🌿 Gluten-free crepe cannelloni filled with...
