Gluten-Free Mushroom Crepes

Mushrooms, thyme, Parmesan and white wine . . . These gluten-free mushroom crepes are wine and cheese in a crepe and bursting with umami flavor. If you’re not sure what umami is, try these crepes and you’ll have a better idea!

Ingredients

The ingredients in these crepes are so simple. Just gluten-free flour, milk, eggs, butter and salt. Plant based butter and and milk will work well to make these dairy-free.

Gluten-free flour – For a ready-made, store bought gluten-free flour, I use King Arthur All Purpose Flour (not Measure for Measure). This is their blend without binders like xanthan gum and guar gum. The binders make crepe batter too thick and it needs to be thin, so it can easily spread in the pan.

It is difficult to find a gluten-free flour without binders, so the recipe includes a simple DIY gluten-free flour blend that works well for crepes. Mixing up your own gluten-free flour blend can be a great way to incorporate different gf grains into your diet (most gluten-free flours are rice based). See my post on the best gluten-free flour for baking for more info on DIY blends and store-bought blends.

I used to be so intimidated by the idea of making gluten-free crepes but this recipe changed my mind. The ingredients are very simple, just eggs, milk (dairy-free subs work well), melted butter and salt (and a little sugar if you like your crepe shell sweet). That’s it. Put the ingredients in the blender and push the button.

Which Pan to Use for Cooking Crepes

I highly recommend using a non-stick skillet. It will make your life so much easier. As long as you treat your non-stick pan with care, no metal utensils and no harsh scrubbers, it is a wonderful tool. My favorite pan is the one I use for omelettes. It is 8″ across at the top and the flat part is 6″ so it makes perfect sized, small brunch or appetizer gluten-free crepes.

Make Ahead

Make these gluten-free crepes ahead of time for a quick and easy appetizer or brunch dish later on. They do very well in the refrigerator for a week or for several months in the freezer. Wrap tightly in plastic wrap and then put into a zip top bag. They will stick together when cold so warm the stack briefly (in the microwave works well) to make separating them more easy.

Savory Fillings for Gluten-Free Crepes

These gluten-free mushroom crepes have my favorite savory filling but here are a few more filling ideas:

• Mozzarella, tomato and basil
• Ham and gruyere
• Spinach, ricotta and garlic

Gluten-Free Mushroom Crepes

Author: Janet Harlow

Course: Appetizers and Snacks

Cuisine: French

Servings: 8 6″ crepes

Follow this simple, step-by-step gluten-free crepe recipe and you'll see how easy making crepes can be.

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Prep Time 7 minutes mins

Cook Time 18 minutes mins

Total Time 25 minutes mins

Recommended Products

• Gluten-Free All-Purpose Flour

Ingredients

  

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Mushroom Filling

• 2 Tbsps butter
• 1 lb crimini mushrooms sliced
• 2 Tbsps minced shallot
• 1 tsp fresh thyme leaves
• 1/4 c white wine
• 1/2 c grated Parmigiano or Romano cheese
• 1/4 c heavy cream or cashew cream

Gluten-Free Crepes

• 1/2 c milk
• 2 eggs
• 1 tsp sugar
• 1/8 tsp salt
• 1/2 c gluten-free flour-blend, without xanthan gum, guar gum or inulin
• 2 Tbsps unsalted butter

Instructions

 

Make the Mushroom Filling

• Saute the mushrooms, shallot and fresh thyme leaves in butter.
• When softened add 1/4 c white wine and simmer until the wine is almost completely evaporated.
• Stir in 1 Tbsps of the grated cheese.

Make the crepes:

• Melt the butter and set aside.
• Place the milk, eggs and salt in the pitcher of your blender.* Blend for 5 seconds.
• Add the flour and blend for 10 seconds. Scrape down the sides of the pitcher and blend another 5 seconds.
• Add the melted butter and blend another 5 seconds.
• You’ll notice in my photos that my gluten-free crepes are not browned. This is intentional. With a high egg content, crepes can get tough and if browned so I choose to keep them pale. Feel free to let yours get a little color if you prefer.
• In order to get the right amount of batter into the pan for each crepe, I use a 1/4 c liquid measuring cup which has markings for 4 tablespoons. Pour the right amount of batter in the measuring cup. For an 8" pan use 2 Tbsps batter (2 tbsps is half of a 1/4 cup). For a 10" pan use 3 Tbsps., and for a 12" pan use 1/4 cup.
• The heat of the pan is key, so here’s how to know if it’s the right temperature.
• Heat the pan over a medium-high heat for 1-2 minutes. If your pan starts smoking, it’s too hot. Take it off the heat for a minute to let it cool down. Heavier pans may require more time. Splash a tiny bit of water on the pan. Turn the heat down to medium low.
• If your pan is not non-stick wipe on a very light coating of butter.
• Once the pan is hot and the batter is measured out, hold the pan in one hand and the measuring cup in the other. Pour the batter into the pan while also swirling the pan to spread the batter out evenly.
• If the batter sets before you have time to swirl it to cover the entire bottom of the pan, the pan is too hot. If there are lots of tiny air bubbles in the crepe, the pan is too hot. Let it cool down and try again.
• Let the crepe cook for 1 minute or until the top is set and the edges start to pull away from the sides of the pan. Use a rubber spatula to gently lift the crepe and flip it supporting it with your fingers.
• Cook for 10 more seconds.
• Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
• 
  Assemble the crepes
• Re-heat the filling if necessary. Spoon about 2 Tbsps filling in a line across the crepe and fold or roll.
• Top with a couple of mushrooms and sprinkle with cheese.

Notes

*DIY Gluten-Free Flour

• 2 cups brown rice flour
• 2/3 c potato starch
• 1/3 c tapioca starch

*If you don’t have a blender a hand mixer will work too.

Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.