Of which 5.2 g sugars and 3.7 g saturated fat.
No-added-sugar version: 266 kcal and 0.7 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin E (almond) · Magnesium (almond) · Complete protein (egg)
Allergens egg, tree nuts
Thin gluten-free crepes
A smooth, quick batter for sweet or savory fillings.
Ingredients
- 1 cup rice flour (150 g / 5½ oz)
- ½ cup tapioca starch, polvilho doce (60 g / 2 oz)
- 1½ tbsp sugar (for a sweet filling) or a pinch of salt, for a savory filling (18 g / ¾ oz) — adjust to the filling; no added sugar: 2 tbsp erythritol (for a sweet filling) or a pinch of salt (for a savory filling) (24 g)
- 2 large eggs (100 g / 3½ oz)
- 1½ cups almond milk, or another plant-based milk (360 g / 12½ oz)
- 1 tbsp melted coconut oil (13 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Put all the ingredients in a blender (or in a deep bowl, using an immersion blender) and blend into a smooth, runny batter with no lumps.
- Cover and let the batter rest in the fridge for 20 minutes — the texture is much better for it.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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