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Zesty Spinach & Mushroom GF Crepes!

Posted Oct 03 2012 9:20pm

I love being comfy. Don’t you? I’m the type that will get in my sweats (or yoga pants) and comfy clothes if I don’t have anywhere else to go for the night. It really is my guilty pleasure :)


While we’re on the topic of comfort, I made a delicious “comfort meal” tonight. I served Gluten Free Mushroom & Spinach Crepes. Gluten Free crepes sound scary. Even my mother admitted that she was worried that these would have that “gluten-free” stigma — being gummy, chalky, crumbly, just-ok-but-not-great.  Well, these were outstanding…no hint of “gluten-free-ness.” In fact, at the end of the meal, my mom said they were *dang* good. ;)

zesty spinach and mushrooms!

Here’s the batter: ***you’ll want to make this 2+ hours before dinner

1/3 cup cornstarch
1/3 cup potato starch flour
1/3 cup sorghum flour
1/2 tsp salt
1 cup almond milk (plain, unsweetened)
1/4 cup water
1 egg
1 tsp EVOO

Whisk the dry ingredients together in a small mixing bowl. In a separate bowl, combine the remaining ingredients, and whisk together. Then, pour the wet into the dry and whisk for about 30 seconds, until combined. Then refrigerate for at least 2 hours. **I have not tried this with a flax/chia egg, but I believe it would work!

Here’s the trick with these crepes, and getting them to turn out beautifully. First, use a nonstick pan. You’ll want your pan to be super,super hot. Then, when you get your batter in the pan, wait to flip it until it has *completely* cooked on the other side. There should be almost a stiff crispness when you flip it. We’re all accustomed to pancakes…so when your instinct tells you to flip…resist it! :) Wait at least another 30 seconds.


How to make the crepes:

Pour 1/4 cup into the screamin’ hot pan and tilt it and swirl it so that it coats the entire thing.  When you flip it…use a silicone spatula to go around the edges, and then *carefully* flip it using both your hands! Keep them warm, stacked, underneath a tea towel.

Next: the my zesty spinach and mushroom filling!

1 big box of organic spinach, chopped
7 baby bellas, sliced
1/2 onion, diced
3 garlic cloves, minced
1 1/2 tsp dijon mustard, mixed with 3 Tbsp water
1/4 cup white wine
1/4 cup veg stock

Saute your onions and garlic in 1 tsp EVOO with salt and pepper.  When they are tender, after about 5 minutes, add in your mushrooms and let them release their moisture and cook down.  Once the mushrooms have shrunk, add your wine and let it reduce. Finally, add in your spinach, mustard sauce, and veg stock. Stir, and then “lid it” so the spinach wilts. Once it’s wilted, you’re ready to go!!

love me some crepes!

Fill each crepe with about 3 tbsp of the spinach and mushroom filling. Roll and enjoy! Top with any pan juices.

This meal was just outrageous. The crepes were crispy, yet chewy and packed with zesty flavor! The spinach and mushrooms delivered a little *zing* from the dijon mustard, but then were rounded out by the wonderful earthiness of the mushrooms.

gluten free and spectacular!

OK, time to go change into sweats and watch the presidential debate! :D

Do you like to veg in sweats?

Until tomorrow!

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