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 Gluten-Free Measure for Measure. It works well in so many of my recipes and is available in most grocery stores.
Mixing up your own gluten-free flour blend is a great way to incorporate new GF grains into your diet. So many gluten-free products are rice-based and it’s important to have variety. See my post on the best gluten-free flours for baking for more info on DIY and store-bought blends
Making the Gluten-Free Crepes Shells
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.
Time needed: 15 minutes.
How to Cook Crepes
Measure the batter
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.
Heat the pan
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. Turn the heat down to medium-low.
Grease pan if not non-stick
If your pan is not non-stick wipe on a very light coating of butter.
Pour the batter into the pan and swirl
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 are able to swirl it to coat the entire bottom of the pan, then the pan is probably 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.
Cook, then flip
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 the 2nd side
Cook for 10 more seconds or more if you prefer you crepe lightly browned.
Remove crepe and repeat
Remove to a plate and cover. Continue this process and stack the crepes on the plate keeping covered.
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:
1/2cgluten-free flour-blendpreferably without xanthan gum
2Tbspsunsalted 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
*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.
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