Pesto Crepes Lasagna | Gluten free * Soy free * Vegan
Servings 6 slices
Ingredients
For 10-12 crepes
- 3 tablespoon ground flax seeds
- 150 gr gluten free brown rice flour
- 50 gr gluten free white rice flour
- 50 gr gluten free (potato) starch
- ½ gr salt
- 1 tablespoon seed oil
- 500 gr gluten free non dairy milk (I used rice milk)
For the layers
- melting vegan cheese
- creamy cashew sauce (direct link to the recipe up in the post)
- creamy dairy free basil pesto (direct link to the recipe up in the post)
Instructions
For the crepes
- In a bowl mix well the dry ingredients first, then add the oil and the veg milk and whisk until you get a smooth, uniform batter
- Let the batter "rest" a few minutes and in the meantime heat a non sticking pan, greasing it with a very thin layer of oil, if necessary
- Pour 2-3 spoons of batter on the heated pan and spread it with a spatula (or one of those T-shaped sticks for crepes), creating crepes that are a couple millimiters thick
- After a few minutes, using a spatula turn the crepe upside down and let it cook another few minutes on the other side
- Keep going until the batter is finished. I could make a dozen crepes with these doses
- As you make the crepes, you can pile them up on a plate, but do not forget to add parchment paper between all the crepes, so that they don't stick
For the crepe lasagna
- Pre-heat the oven 180° / 350 F
- In a round baking pan (I used a 7 inch one) start with the layers: spread some basil pesto first, add a crepe on top, cashew sauce, pesto, vegan cheese and again crepes, and so on
- Bake for 30 minutes and then another 5 minutes with grill setting only, so you get that golden, crispy crust on top
- Once out of the oven, let it cool down for 10-15 minutes before serving