Spinach-Mushroom Crepes

Filling:

4 cups quartered mushrooms

salt/pepper to taste

1 large onion, chopped

2 bunches spinach, trimmed and chopped (frozen spinach works fine too)

1 bunch scallions, chopped

1/2 cup chopped fresh parsley

1/2 cup chopped fresh basil or dill (I used 2 tbsp. dried)

2 large tomatoes, chopped (fresh only!)

Crepes:

8 Basic Crepes

White Sauce:

3 Tbsp rice

1 cup rice milk

seasonings to taste

1/4 cup onion, chopped or minced finely

In a large skillet, sauté mushrooms quickly in GFCF margarine, balsamic vinegar or cooking sherry until browned. Season to taste. Remove mushrooms from skillet and set aside. Wipe down skillet, sauté onion in vinegar or sherry, when translucent and tender, add spinach. As spinach wilts, add scallions, parsley, basil or dill. Continue to sauté until vegetables are tender and little liquid remains. Add chopped tomatoes and sauté for a few minutes to heat through. Add reserved mushrooms. Taste and adjust seasonings. For sauce, put into blender rice, rice milk seasonings, and onion. Process until smooth. Transfer to a small saucepan and heat through. Preheat oven to 350 F. Roll up crepes with filling, place side by side on a baking sheet. Pour white sauce over crepes and heat for 10 to 15 min in oven. Serve hot.

Basic Crepes

Egg sub. to equal 4 eggs, or four eggs

1 1/4 cups water

1 cup rice milk

1/2 tsp. salt

2 cups GFCF mixture of flours, I like potato starch, tapioca ,and sweet rice flour

Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low heat for a few minutes. No need to add oil, these cook fine without it. Remove from heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom. Put pan on burner, cook crepe for a few minutes over medium low to medium high heat until lightly browned or batter begins to bubble. Flip crepe over and cook other side for about 30 sec. Gently remove and place on a plate. Repeat process with remaining batter, stacking crepes as they're cooked. Use with favorite breakfast, dinner or dessert crepe filling. Note: I didn't notice this until I started typing this in, but I didn't cook mine on med-low heat. I heated my pan on med-high and turned it down a notch when ready to cook. They turned out fine, didn't stick and the edges were just a little crispy.