RECIPE: Gluten Free Spinach Crepes
We are trying to eat lighter meals at our house, with more vegetables. Add that we have found our daughter to have a sensitivity to gluten, and making dinners has been tricky (as if dinner plans weren't tricky enough, with work schedules and school schedules being as they are!)
So we made these fabulous crepes this week, and we thought they would be easy. Were they? Yes and no. There are just a lot of steps. The steps are easy, but you will have a lot of pans, pots and bowls. And the gluten free flour makes the crepe making very delicate. Just be patient, and you will have a delicious meal at the end of it. We even had extra for two lunches after. Not bad for an evening's work.
Gluten Free Spinach Crepes
3/4 cup Pamela's gluten-free Artisan flour blend (or other)
1 cup milk
1 cup water (more depending on consistency)
3 large eggs at room temp.
3 Tbsp. butter, melted and cooled
1/2 tsp. salt
3 Tbsp. butter
4 Tbsp. Pamela's gluten-free Artisan flour blend (or other)
2 cups milk
salt and white ground pepper to taste
2 Tbsp. olive oil
16 oz. button mushrooms, cleaned and sliced
salt and pepper to taste
1 Tbsp. butter
1/3 cup wine
2 Tbsp. olive oil
1 medium onion, chopped
9-12 oz. bag of spinach, chopped
1/3 cup pine nuts
4-5 scallions, chopped
1/2 cup fresh parsley, chopped fine
1 1/2 cup grated Parmesan cheese
1 Tbsp. white truffle oil (optional)
In a food processor, combine all ingredients for the crepes. process for 10 seconds, or until smooth. Scrape down sides as you go, and process again. Transfer batter to a bowl, and cover with plastic wrap and chill for 30 minutes to 1 hour.
Make béchamel by melting 3 Tbsp. butter in a 4-6 cup sauce pan. Add 4 Tbsp. gluten free flour and whisk into the butter and cook 2 minutes over medium-high heat. Remove from heat and whisk in 2 cups milk, a little at a time so flour doesn't clump. Return pan back over the burner and cook until sauce thickens a bit. Add nutmeg, salt and pepper to taste. Remove from heat. If the sauce thickens up too much thin it out with some warm milk or water and a whisk.
Make filling by heating 2 Tbsp. olive oil and butter in a 12" - 16" saute pan. Add the mushrooms and cook until beginning to brown. Add the wine and cook until liquid is evaporated. Transfer to a bowl, ad season with salt and pepper to taste. Add the other 2 Tbsp. olive oil into the saute pan and heat. Add the onion and cook until translucent 3-5 minutes. Add the spinach and cook until wilted. Add the pine nuts, scallions, parsley, salt and pepper. Add the mushrooms back into the pan and cook for another 2-3 minutes. Remove from heat and keep warm.
Make crepes by pouring approx. 1/2-3/4 cup of batter to a buttered 8-10" non-stick saute pan over medium heat. Swirl batter around pan slowly to create a perfectly round crepe. Add 1/4 cup Parmesan sprinkled over middle of crepe. Add approx. 1/2 cup of spinach mixture to middle of crepe. When crepe edges start to brown (about 3-5 minutes) lift an edge and see if it is light brown. If so, lift one side and fold in half with a spatula. Cook a minute or 2 more. Transfer to a plate and drizzle béchamel over the crepe. Repeat until all the batter is used. Serve with extra sauce on the side.