SERVES 4
I remember visiting crêperies with my family as a young girl and really enjoying the meals we ate. And because you can change the filling flavors to suit individual preferences, it’s the perfect family dish.
CRÊPES
¾ cup (100 g) superfine white rice flour
½ cup (75 g) cornstarch
⅓ cup (30 g) soy flour
¾ teaspoon baking soda
2 large eggs, lightly beaten
1½ cups (375 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
3 tablespoons (45 g) salted butter, melted
Nonstick cooking spray
CHEESE SAUCE
2 cups (500 ml) low-fat milk, lactose-free milk, or suitable plant-based milk
2 heaping tablespoons cornstarch
2 cups (240 g) grated reduced-fat cheddar
Salt and freshly ground black pepper
HAM AND SPINACH FILLING
Olive oil, for pan-frying
8 ounces (225 g) baby spinach leaves (8 cups), rinsed and dried
8 ounces (225 g) thinly sliced gluten-free smoked ham
½ tablespoon garlic-infused olive oil
12 ounces (360 g) crumbled gluten-free tempeh
½ teaspoon smoked paprika
Leaves from 4 thyme sprigs
¾ cup (140 g) cooked white rice
2 medium ripe tomatoes, peeled, seeded, and roughly chopped
½ teaspoon olive oil
Splash of balsamic vinegar
Salt and freshly ground black pepper to taste
¼ cup (40 g) pine nuts
1. To make the crêpes, sift the rice flour, cornstarch, soy flour, and baking soda three times into a large bowl (or whisk in the bowl until well combined). Make a well in the middle, add the eggs and milk, and blend to form a smooth batter. Stir in the melted butter. Cover with plastic wrap and set aside for 20 minutes.
2. Heat a heavy-bottomed frying pan or crêpe pan over medium heat and spray well with cooking spray. Pour about ¼ cup (60 ml) batter into the warmed pan and tilt to coat the bottom thinly. Cook until bubbles start to appear, then carefully turn the crêpe over and briefly cook the other side. Transfer to a platter and cover loosely with foil to keep warm while you repeat with the remaining batter (to make 8 crêpes in total) and make the cheese sauce.
3. To make the cheese sauce, blend ¼ cup (60 ml) of the milk with the cornstarch to make a paste. Add the remaining milk, whisking well to avoid any lumps. Pour the mixture into a small saucepan and stir over medium heat until thickened. (Don’t let it boil.) Add the cheddar and stir until melted. Season to taste with salt and pepper. Keep warm while you prepare the filling of your choice.
4. To make the ham and spinach filling, heat the olive oil in a large frying pan over medium heat. Add the spinach and stir to coat in the oil. Cover the pan and cook for about 1 minute, then uncover, stir, cover again, and continue to cook until just wilted, about 1 minute more. Divide the spinach evenly between the crêpes and top with the sliced ham.
5. To make the tempeh and rice filling, heat the garlic-infused oil in a large frying pan over medium-high heat. Add the crumbled tempeh, smoked paprika, and thyme and sauté until browned and crisp, about 7 minutes. Add the rice and continue to sauté until the rice is warmed through. Remove from the heat and stir in the tomatoes, olive oil, balsamic vinegar, and salt and pepper. Divide the filling evenly between the crêpes and top each with a sprinkle of pine nuts.
6. Top the crêpes with a drizzle of the cheese sauce and your choice of filling and fold to enclose. Serve with the remaining cheese sauce and a final grinding of pepper.
CRÊPES WITH CHEESE SAUCE PER SERVING:
Ham and Spinach Filling: 670 calories; 41 g protein; 30 g total fat; 18 g saturated fat; 55 g carbohydrates; 4 g fiber; 1919 mg sodium
Tempeh and Rice Filling: 676 calories; 36 g protein; 31 g total fat; 12 g saturated fat; 65 g carbohydrates; 3 g fiber; 651 mg sodium
Ham and Spinach Crêpes with Cheese Sauce (page 56)