Spinach- and Chicken-Stuffed Crepes

As promised in a previous blog, here are two more recipes for Gluten-Free French Crepes, and trust me when I say there are dozens more. The first, a spinach-stuffed crepe, is filled with creamed spinach just as tasty as the original famous Berghoff Creamed Spinach (recipe in The Berghoff Family Cookbook), but much easier to make, it’s gluten free and it comes wrapped in a tender golden crepe.

If you followed my suggestion in a previous blog to cook, stack, wrap and freeze crepes, all you need to do is to defrost eight crepes and bring them to room temperature and you are half done before you have even begun.

You can use fresh spinach (it will take about three pounds) or you can defrost, drain and squeeze dry one (9-ounce) package of frozen chopped spinach.

The second recipe is for chicken-stuffed crepes, my family’s all-time favorite. It’s a great way to use up leftover cooked chicken (all you need is two cups), and I always add some fresh-chopped parsley for flavor and color. My kids, even the parsley phobic, don’t seem to even notice it in the creamy chicken filling.

Central to both recipes is a gluten-free cheese sauce that has a double function. It acts as a binder for the fillings, and it serves as a creamy topping for baking the crepes. You will need one full recipe of cheese sauce for each crepe recipe. All the recipes can be doubled.

The crepes make great brunch or lunch dishes. Just add a green salad. If you plan to serve them for dinner, you probably want to serve two crepes per person, add some crusty bread or muffins (gluten-free of course) and serve ice cream with Homemade GF Chocolate Sauce for dessert.

Consider this step No. 2 in my campaign to encourage you to make and freeze Gluten-Free French Crepes so that you can always pull them out of the freezer, make fillings while the crepes are defrosting, and bake them in 30 minutes. When unexpected company comes and, using frozen crepes, I manage to have a fancy dinner on the table in about an hour, guests can be pretty impressed. I tell them, “It’s so simple, no trouble!” But what I should say is: Pulling crepes out of the freezer is cooking magic: like pulling rabbits from a hat.

Cheese Sauce

Yield: 3 cups

4 tablespoons of butter or solid nondairy alternative, preferably Earth Balance

5 tablespoons potato starch (not flour) or tapioca starch

3 cups milk or nondairy alternative

½ teaspoon salt

1 cup grated Swiss cheese

In a 2-quart saucepan over medium heat, melt butter.

Add potato starch and cook, whisking, until mixture bubbles. Remove from heat.

Add milk and salt and whisk to mix well. Return pan to heat and cook, whisking constantly, until sauce thickens. Cook for 2 minutes after sauce thickens, whisking constantly.

Remove pan from heat, add cheese and whisk until cheese melts completely. Place plastic wrap on the surface so a skin doesn’t form. Reserve until ready to use.

Variations:

Substitute nondairy alternative for cheese.

Substitute aged Cheddar cheese for Swiss.

Spinach-Stuffed Crepes

Yield: 8 crepes

Spinach-Stuffed Crepes

Ingredients

  • 8 Gluten Free French Crepes , defrosted if frozen
  • 3 cups Cheese Sauce
  • 1 (10-ounce package) frozen spinach, defrosted, drained, squeezed dry
  • 1 tablespoon dried onion
  • Shredded Parmesan or Swiss cheese, as needed for topping

Instructions

  1. Preheat oven to 350°F. Spray an 11 by 7 ½ by 2-inch pan with nonstick cooking spray.
  2. Stack crepes on a plate and cover with plastic wrap to prevent drying.
  3. In a medium bowl combine 1 ½ cups of the cheese sauce, the spinach and onion. Mix well. Place ¼ cup of the filling on the bottom third of one crepe. Roll up and place seam side down in the baking pan. Repeat with remaining crepes and filling, spraying edges lightly with nonstick cooking spray to prevent sticking during baking.
  4. Top crepes evenly with remaining cheese sauce. Sprinkle lightly with cheese.
  5. Bake until brown and bubbly, 30 minutes. Using a long spatula, loosen ends and edges between crepes, and remove, one crepe at a time. Serve warm.

Notes

Variations: Substitute nondairy alternative for cheese. Substitute aged Cheddar cheese for Swiss or Parmesan. Add 3 tablespoons minced cooked ham to spinach filling. Add 2 tablespoons minced crisp cooked bacon to spinach filling.

http://gffamilyfood.com/recipes/spinach-and-chicken-stuffed-crepes/

Chicken-Stuffed Crepes

chicken crepes

Yield: 8 crepes

8 Gluten Free French Crepes, defrosted if frozen

3 cups Cheese Sauce

2 cups finely chopped cooked chicken

2 tablespoons chopped parsley

Shredded Parmesan or Swiss cheese, as needed for topping

Preheat oven to 350°F. Spray an 11 by 7 ½ by 2-inch pan with nonstick cooking spray.

Stack crepes on a plate and cover with plastic wrap to prevent drying.

In a medium bowl combine 1 ½ cups of the cheese sauce, the chicken and the parsley. Mix well.

Place ¼ cup of the filling on the bottom third of one crepe. Roll up and place seam side down in the baking pan.

Repeat with remaining crepes and filling, spraying edges lightly with nonstick cooking spray to prevent sticking during baking.

crepes in pan

Top crepes evenly with remaining cheese sauce. Sprinkle lightly with cheese.

finished crepes

Bake until brown and bubbly, 30 minutes. Using a long spatula, loosen ends and edges between crepes, and remove, one crepe at a time. Serve warm.

baked crepes

Variations: Substitute nondairy alternative for cheese.

Substitute aged Cheddar cheese for Swiss or Parmesan.

Omit parsley. Substitute finely chopped green onion for parsley.

Add 1 tablespoon dried onion to filling.

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