Gluten-Free Savory Crepes with Spinach and Mushroom Filling
Delight your taste buds with these Gluten-Free Savory Crepes with Spinach and Mushroom Filling, a sophisticated yet easy-to-make dish perfect for brunch, dinner, or a light lunch. Crafted with tender gluten-free crepes, these delicate wraps are stuffed with a rich, creamy filling of sautéed spinach, garlic, and mushrooms, with a touch of nutmeg for a warm, aromatic flavor. The optional sprinkle of Parmesan cheese adds a savory layer of indulgence, while the versatile recipe accommodates various diets with dairy-free and vegetarian options. Ready in under an hour, these elegant crepes offer a wholesome, restaurant-quality experience without the gluten, bursting with fresh, flavorful ingredients in every bite.
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Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 1.5 cups Milk (dairy or non-dairy)
- 2 units Large eggs
- 2 tablespoons Unsalted butter, melted
- 0.5 teaspoons Salt
- 2 tablespoons Olive oil
- 2 units Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 5 cups Fresh spinach
- 0.5 teaspoons Salt (for filling)
- 0.25 teaspoons Ground black pepper
- 0.5 cup Heavy cream or coconut cream
- 0.125 teaspoons Nutmeg
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
In a mixing bowl, combine the gluten-free flour and salt, then whisk in the milk and eggs until you have a smooth batter. Stir in the melted butter. Set aside to rest for 10 minutes.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the sliced mushrooms and cook until they are browned and any liquid they release is evaporated, about 5-7 minutes.
Stir in the spinach, cooking until wilted, about 2-3 minutes. Season with salt, pepper, and nutmeg.
Reduce the heat to low, add the cream, and stir until the mixture is thickened. If using, include the Parmesan cheese and stir until melted and combined. Remove from heat and set aside.
Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter into the skillet, tilting it in a circular motion to spread the batter evenly.
Cook each crepe for about 1-2 minutes on each side or until lightly golden. Repeat with the remaining batter, stacking crepes on a plate.
To assemble, place a crepe on a serving plate, spoon some spinach and mushroom filling onto one side, and fold the crepe over or roll it up. Serve immediately.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 3655 mg | 159% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 26.1 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 6.3 mcg | 32% | |
| Calcium | 1423 mg | 109% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1547 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
