Cook with me: Gluten Free Crepes Florentine.
This is a very easy meal to make. You can make it simple by layering the crepes and filling like I do, or you can fancy it up for company and roll the filling into the crepes. And top with cheese sauce. I don’t like the work of rolling the crepes, so that’s why I layer them. The filling can be made in advance and refrigerated.
3 tbsp butter
3 tbsp Gluten free flour or Pamela’s Gluten Free Baking and Pancake Mix
12 ounces half and half
1 cup fresh grated parmesan (not Kraft in a can)
1 pound chicken breasts or thighs or both cooked
1 pound Italian sausage cooked
1 package frozen chopped spinach, thawed
1/2 cup fresh grated Romano
Salt to taste
2 tbsp melted butter
1 cup milk
1 cup Pamela’s gluten free Baking and Pancake Mix, sifted.
Filling: Pulse ingredients in food processor until mixed and chopped fine, about 5 pulses.
Sauce: melt butter. stir in baking mix. Cook flour until golden. Add half and half and stir until thickened. Remove from heat and stir in cheese. If sauce is too thick, add a little milk to thin.
Mix ingredients for crepes. Drop spoonfuls onto hot nonstick pan. Cook on one side until bubbly, then flip. Layer crepes in 9×13 baking pan. Top with filling, then another layer of crepes. If enough filling, repeat layers until you have filled the pan. Top with Parmesan sauce. Heat in 400 degree oven until heated through (10-15 minutes depending on how hot filling is. You’ll see some bubbling along sides of pan. Broil for a few minutes at end to make topping spotted brown if desired.
I’ve substituted ground turkey for the chicken, but found it makes the recipe extra salty if it was “enhanced” turkey, so be careful with that.