One eats first of all with the eyes, which is why dishes must not only be good but also harmonious and colourful: the cheerfulness they convey starts with the sight and then leaves room for the taste and that is what happens with the Three-colour crêpe rolls.

It is a sensory journey through aromas, scents and nuances.

That’s why the first course we propose here marries this theory to perfection, a perfect mix of flavour, authenticity and energy. Needless to say… strictly gluten-free.

Bring your imagination to the table then with our recipe for Three-colour crêpe rolls. If you like crêpes, also try Quinoa crêpes with broccoli.

Three-colour crêpe rolls

9.7g carbohydrates per 100 g

Ingredients for crêpes

• 500g milk
• 230g gluten-free multi-purpose flour**
• 50g cooked and mashed red beet
• 50g cooked and blended spinach (creamed spinach)
• 6 eggs
• 8g salt
• extra virgin olive oil

Ingredients for the filling

• 500g cabbage
• 300g milk
• 200g Bitto or Casera cheese (semi-hard cheese)
• 30g wholemeal rice flour°
• 10g butter
• salt

To serve as desired: cream and parmesan fondue, creamed spinach

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. In a bowl or a food processor, blend all the ingredients for the crêpes except the beet and spinach cream. Once the batter is ready, divide it into three equal parts: one part should remain its natural colour, the other two should be completed with the creamed spinach and red beet respectively.
   In case they still contain pieces of vegetables, blend each mixture using an immersion blender.
2. Lightly grease a frying pan about 15cm in diameter and pour in enough mixture to cover the bottom. Cook the crêpes on both sides until lightly browned.
3. And now the filling! Cut cabbage or Savoy cabbage into strips and cook in a wok or non-stick pan with a little extra virgin olive oil and, if necessary, a bit of water. Finally, season with salt.
   In another pan, prepare the béchamel sauce with 10g butter, 30g rice flour, 300g milk and salt to taste.

The coloured crêpe rolls

4. Roll the crêpes, distribute the vegetables evenly on top and cover them with two tablespoons of béchamel sauce; finally, finish by adding the diced Bitto or Casera cheese; roll the crêpes and place them on a baking tin covered with parchment paper. Heat in the oven at 160°C until the cheese has melted.

Just one more step.

The colourful crêpe rolls ready to be eaten

5. Cut the crêpe rolls obliquely to obtain 3 small cylinders; spread a layer of fondue on the bottom of each plate and lay 1 cylinder per colour on top.

Serve piping hot.

Version with gluten of Three-colour crêpe rolls

Replace the 230g gluten free flour with 250g wheat flour to make the crepes; no other adaptation is needed.