For crepes: 1/2 cup gf flour 1/2 cup milk 1/4 cup lukewarm water 2 large eggs 2 Tablespoons unsalted butter, melted 2 Tablespoons unsalted butter Pinch of salt
For filling: 1 Tablespoon olive oil 1/4 cup onion, chopped 1/4 cup pine nuts 1-1/2 pound white mushrooms, washed and finely chopped in a food processor 3 Tablespoons chives 1/2 teaspoon gf hot sauce 1/2 teaspoon sugar 1/4 teaspoon salt Whipped cream cheese
For crepes: Using a food processor, combine gf flour, milk, lukewarm water, eggs, 2 tablespoons butter and salt until smooth. Pour batter into a pitcher or a container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat pan with a small amount of unsalted butter. Stir batter and pour about 2 tablespoons into pan. Immediately lift pan from heat and tilt so that batter forms an even, very thin layer. Cook until top is set and underside is golden. Turn crépe over, using your fingers or a spatula, and cook until second side is lightly browned. Remove crépe to a piece of wax paper. Continue to cook additional crépes, buttering pan and stirring batter before each one.
For filling: In a large non-stick skillet heat oil over medium-high heat. When oil is hot, add onions and pine nuts, cooking until onions are soft, about 2 minutes. Add mushrooms and cook until their liquid evaporates, about 4 minutes. Add chives, hot pepper sauce, sugar and salt, stirring to blend.
To assemble: Place filling in center of each crepe and roll crepe into a tube. Place a dollop of cream cheese on top of each crepe and serve immediately.
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour in the crepes. To purchase this product please click the link below in our Recommended Tools section.