Stuffed crepes with leeks and mushrooms, gluten free
30
5
4 portions of 2 pancakes
No
Ingredients
For the gluten-free pancake batter:
- 250 ml (1 cup) of rice flour
- 250 ml (1 cup) of buckwheat
- 4 eggs
- 500 ml (2 cups) of 2 % fats partly skimmed milk
For the garnishing:
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of sliced mushrooms
- 250 ml (1 cup) of grated Gruyère cheese
- 500 ml (2 cups) of 2 % fats, partly skimmed milk
- 60 ml (1/4 cup) of chopped walnuts
- 45 ml (3 tablespoons) of butter
- 60 ml (1/4 cup) of rice flour
- Salt and pepper (gluten-free) up to taste
- 5 ml (1 teaspoon) of chervil
Preparation
Side-by-side mode
- Whisk eggs and milk and add gradually flours until obtaining a smooth consistency.
- Preheat a nonadhesive pan at medium high heat. Pour 1/4 cup of crepes mixture in the pan and turn crepe over when the batter is completely still. Lay into a serving plate and set aside. Repeat until there's no more mixture.
- In a casserole, melt 15 ml of butter and brown leeks, mushrooms and walnuts at medium-high heat for 5 minutes. Drain. Set aside.
- Preheat oven to 375ºF (190ºC).
- Melt remaining butter in the casserole, add flour and whisk. Then, gradually add milk and seasonings. Continue cooking until the mixture thicker and add leeks and mushrooms mixture. Cool down. garnish each crepe with the mixture. Fold or roll crepes and spread with cheese. Oven bake 15 minutes.
Chef’s note
This recipe do not contain gluten, but choices of foods when shopping condiment, broth, and spices needs to be made carefully to avoid any trace of gluten. So, take a look at la fondation québécoise de la maladie cœliaque and the Canadian Celiac Association websites, which are trustworthy sources of informations to recognize ingredients containing gluten.
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