Drive away with green broad beans and ricotta
Desserts from Italy
Crepes buckwheat and milk and corn flakes nutella rice
Crepes buckwheat and milk and corn flakes nutella rice
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A sweet easy, fast, lightweight and gluten free!
preparation
step 1
Wash the egg, break the shell and pour the contents into a glass: if not faulty, pour it in a medium bowl. Put him with a whisk and add the rice milk and buckwheat flour.
step 2
Beat by hand with a whisk, until the consistency of the whole will not be homogeneous: dipping a spoon into the compound, he will have to stay on the back of the cutlery, without being too thick, so hard.
step 3
Grease with the extra virgin olive oil a crêpe griddle or a nonstick medium skillet, heat it over medium heat, then pour a bit 'of the compound so as to create a round from 10 cm in diameter or approximately at your own pace.
step 4
Dorate the cracks on the one hand and on the other, then proceed thus creating 4 or 5 or according to your tastes.
step 5
Put on a plate and sprinkle a crepe Nutella qb. Take a handful of KORN FLAKES, frantumateli just in his hands and put them on the layer of Nutella.
step 6
Take a second cracks, place it on the first and proceed with the layers of Nutella and KORN FLAKES, as described above. Do this for all the cracks that you have prepared.
step 7
In a pan pour 1 cup of rice milk, a tablespoon of Nutella, a handful of cinnamon and sifted cocoa. Preheat over medium heat, stirring regularly with a whisk.
step 8
When the chocolate mixture is smooth and sufficiently liquid, toglieteleo from heat and pour it on the stack of crepes you have created.
step 9
TO ENRICH THE PLATE: crushed shelled pistachios and NOT SALTED alternatively you can use almonds or pine nuts and crumble on the stack.