Rissole (GF)

The skin ingredients:

2/3 cup gluten free flour mix

1/2 tsp salt

2 L eggs, beaten

1 1/2 cup milk

28g butter, melted

 

Mix the flour and salt, add the beaten eggs, mix well.

Add the milk little by little while continuing to whisk. After all mix well and no lumps, add the melted butter and mix again.

Cook the crepes using a 1/4 cup measure on a 20cm crepe pan until you have used all of the batter.

 

You can fill the rissole with anything you like, vegetables or meat or both.

Coat each rissole with beaten eggs and bread crumbs. Deep fry them until they are golden brown.

Done