Flourless Parmesan Crepes
These silky, gluten-free crepes are made with cornstarch and Parmesan — no flour needed and no fuss. Blended in seconds, they yield a tender, pliable wrap ready for endless savory fillings. Finish them smothered in béchamel and baked golden for a crowd-pleasing comfort dish.
🛒 Ingredients
4 servings
- 2 cups (480 ml) whole milk
- 2 cups (240 g) cornstarch
- 2 large eggs
- 60 g (2 oz) finely grated Parmesan cheese
- Salt to taste
- Freshly ground black pepper to taste
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Directions
- 1
Add milk, cornstarch, eggs and Parmesan to a blender. Blend on high for 1 minute until the batter is completely smooth.
- 2
Season with salt and pepper, blend for a few more seconds, then let the batter rest for 5 minutes.
- 3
Heat a non-stick skillet over medium heat and grease it lightly with butter.
- 4
Once hot, pour a ladleful of batter into the centre and immediately swirl the pan to spread it evenly into a thin round.
- 5
Cook over low heat until bubbles form across the surface and the edges look dry.
- 6
Flip carefully with a spatula and cook the other side for 1–2 minutes until lightly golden.
- 7
Repeat with the remaining batter, greasing the pan between crepes as needed.
- 8
Fill each crepe with your favourite combination: chicken and cream cheese, spinach and ricotta, ham and Swiss, or mushroom and béchamel.
- 9
Roll up the filled crepes, arrange in a baking dish, top with béchamel sauce, sprinkle with extra cheese and bake at 180 °C (350 °F) for 15 minutes. Serve immediately.
💡 Chef's Tip
Let the batter rest up to 10 minutes before cooking for extra-elastic crepes. A pinch of nutmeg stirred into the béchamel makes the whole dish taste more refined.
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Same category — Pasta
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