Gluten Free Savory Crepes

5 from 1 vote

Delicious gluten-free savory crepes with mushrooms, ricotta, and spinach for a scrumptious lunch or dinner with friends or family! Covered with a layer of bolongese sauce that is topped with melted cheese.

Prep Time20

Cook Time30

Total Time1 30

Course: Main Course

Cuisine: European

Keyword: Baked Crepes, Crepes with Ricotta and Mushrooms, Gluten Free Crepes

Servings: crepes

Calories: 328kcal

Author: Natasha Levai

Cost: 10

Equipment

1-2 frying pans (makes it faster to fry crepes using 2 pans)
1 food processor
1 large baking dish

Ingredients

For the Crepes

½ cup (78 grams) white rice flour
½ cup (64 grams) brown rice flour or sorghum/buckwheat flour
4 tablespoon (31 grams) tapioca flour/starch or arrowroot starch
4 eggs
1½ tablespoon oil (sunflower or olive oil)
1 cup milk use plant-based for dairy-free
¼ teaspoon salt

For the Filling

2¾ cups (285 grams) chopped mushrooms (I used champignons)
3 garlic cloves
1¼ cups (70 grams) spinach
¾ cup (200 grams) riccota or use dairy-free ricotta
1 tablespoon lemon juice
salt to taste

You will also need

shredded cheddar to taste, or use dairy-free cheese

Instructions

Add the rice flour, brown rice flour, tapioca starch, and salt to a large mixing bowl and whisk to incorporate.
½ cup (78 grams) white rice flour, ½ cup (64 grams) brown rice flour, 4 tablespoon (31 grams) tapioca flour/starch, ¼ teaspoon salt
Then add the oil, eggs, and milk to the dry ingredients and mix to combine until the batter is smooth.
4 eggs, 1½ tablespoon oil (sunflower or olive oil), 1 cup milk
I recommend using an electric mixer with a whisk attachment to ensure that no lumps remain!
For the best results, I recommend resting the batter in the fridge for 30-60 minutes before frying, although it is optional.
While the batter is resting, we will prepare the filling.
Slice mushrooms into large chunks so that they fit into a food processor. Add the mushrooms and garlic cloves to a food processor and blend until smooth.
2¾ cups (285 grams) chopped mushrooms (I used champignons) , 3 garlic cloves
Remove the mushroom mix from the food processor and add spinach and ricotta isntead. Process until evenly blended and set aside.
1¼ cups (70 grams) spinach, ¾ cup (200 grams) riccota
Preheat a cast iron frying pan over medium-high heat. Add 1-2 tablespoon of olive or sunflower oil and fry the mushroom mixture until it starts to brown. Add salt to taste.
Add the spinach & ricotta mix to the pan, stir to combine, and turn off the stove. Add the lemon juice at the very end and set the filling aside.
Now we will fry the crepes. Preheat a crepe or another non-stick frying pan over medium heat.
Spread some oil on it, then pour one ladle of batter onto the pan. Tilt the pan around to let the batter cover it completely.
Fry for a couple minutes, then flip and fry on the other side.
If the crepe is breaking apart when you try to flip it, simply let it cook for longer and it should set.
Repeat with the rest of the batter.
Once all crepes are fried, start preheating the oven to 350F/175C.
Add 2 tablespoon of the filling to each crepe and roll them up. Place the crepes into a baking dish and sprinkle with shredded cheddar.
Bake for a few minutes until the cheddar melts. You can also cover the crepes with some bolognese sauce for a more filling dish!

Notes

- Don’t skip the resting part. The batter needs time for the flour to absorb the liquids! You can make the filling in the meantime.

- Stir the batter before frying as the heavier ingredients tend to settle on the bottom of the bowl.

- Fry gluten free savory crepes on a preheated pan on a lower heat than you would regular crepes. Gluten free flour needs more time to fry which can be achieved by lowering the heat to prevent burning!

- For dairy free savory crepes substitute the milk for water or plant-based milk.

- You can make vegan gluten free crepes by omitting the eggs and substituting the milk for a plant based type.

- Grease the pan between each crepe.

- If you plan to freeze your gluten free crepes, then you will need to place parchment paper in between the crepes to prevent them from sticking to each other.

- Make the crepe batter ahead of time and keep it in the refrigerator for up to 2 days. Serve the fried crepes within the next 3 days.

Nutrition