Makes 2 servings. Difficulty
Crépes: 1/4 cup gf flour 1/4 cup milk 2 Tablespoons lukewarm water 1 large eggs 1 Tablespoon unsalted butter, melted Pinch of salt
Butter for coating pan
Cheese sauce: 1 Tablespoon unsalted butter 1-1/2 Tablespoon gf flour 1-1/2 cups 1% milk 3/4 cup shredded cheddar cheese 3/4 cup shredded gouda cheese Salt and freshly ground pepper to taste
1/2 head of cauliflower or other vegetable
Chopped chives for garnish
For crépes: In a food processor combine gf flour, milk, lukewarm water, eggs, 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 20 minutes.
Place a non-stick or seasoned crépe pan over medium heat. Coat pan with a little unsalted butter. Stir batter and pour about 2 tablespoons into pan, lifting pan off heat and tilting pan so batter forms an even, very thin layer. Cook until crepe 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 cooking crépes, buttering pan and stirring batter before starting each one.
For cheese sauce: Add gf flour to a medium saucepan and gradually add milk; whisking until blended. Place over medium heat, add butter and cook until thick; whisking constantly.
Remove from heat and add shredded cheeses, stirring until melted and combined.
Steam your vegetables under tender.
To assemble, place a crépe on a plate, top with vegetables, drizzle with cheese sauce. Fold crépe and drizzle with more cheese sauce. Garnish with fresh chives.
We used the Gluten-Free Pantry’s Country French Bread Mix for our gf flour in this recipe. (www.glutenfree.com)
If you are planning on having these for a quick lunch, you can easily make the crépes in advance, cover and refrigerate until you are ready to assemble your vegetable crépes. To warm, heat in microwave for 10 seconds.