Gluten Free Savoury Crepes
Delicious 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.
Equipment
- 1-2 frying pans (makes it faster to fry crepes using 2 pans)
- 1 food processor
Ingredients
For the Crepes
- ½ cup (78 grams) white rice flour
- ½ cup (64 grams) brown rice flour
- 4 tablespoon (31 grams) tapioca flour
- 1½ tablespoon oil (sunflower or olive oil)
- 1 cup milk
- ¼ teaspoon salt
For the Filling
- ¾ cup (200 grams) riccota
- 3 garlic cloves
- 1¼ cups (70 grams) spinach
- 2¾ cups (285 grams) chopped mushrooms (I used champignons)
- 1 tablespoon lemon juice
- salt to taste
Instructions
- Add all ingredients to a large mixing bowl and use a hand mixer to incorporate. You may use a blender as well! Gluten-free batter likes mixing, so keep going until you can’t see any more lumps, and then for 2 more minutes.
- Let the batter sit for 30-60 minutes prior to use so that the flour has enough time to absorb the liquids. Gluten free flour absorbs a lot, but it needs time to do it. Stir the batter before frying!
- Grind the mushrooms in a food processor and chop the garlic. Add mushrooms and garlic to a preheated pan sprinkled with some olive oil and fry until the veggies brown. Stir to make sure garlic doesn’t burn!
- Preheat a non-stick pan (you may use a cast iron pan, too, if it is seasoned well). Grease the pan with some butter or olive oil and pour about ⅓ cup of batter into the pan (I usually eyeball the amount of batter I pour). Let the crepes brown on one side (2-3 minutes), then scrape the sides before flipping. Flip the crepe and fry on the other side for about 1 minute. Transfer to a plate and repeat with the rest of the batter.
- Place 2 tablespoon of the filling onto a crepe and wrap or roll up as you like. Place into a baking dish. Repeat with the rest of the crepes. Grate some cheese on top of the crepes, place into a preheated oven at 350F/175C for a few minutes until the cheese melts. Serve right away!
Video
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
Calories: 150kcal
Tried this recipe?Let us know how it was!