Gluten Free Savory Cornmeal Crepe Recipe
1 cup GF flour mix (I used Bette hagman’s featherlight blend)
1 cup GF milled cornmeal (I used Bob’s Red Mill)
2 tbsp. sugar
1/2 tsp dried lemon zest (or 2 tbsp. fresh lemon zest)
1/2 tsp salt
3 large eggs, lightly beaten
2 cups 1% milk
3 tbsp. fresh herbs, diced (I used chives, lemon thyme, oregano, and basil)
Whisk together crepe ingredients in medium or large bowl and refrigerate for 30 minutes or longer. Heat nonstick pan on medium and take 1/4 cup batter in one hand. Take nonstick pan off the burner and pour batter into pan, swirling pan so that the batter covers the bottom forming a round shape. Heat until crepe becomes golden brown on bottom (1 or 2 minutes). Turn crepe over and heat other side for one more minute or so. You can keep them warm in an 200 degree or warm oven while you prepare the rest.
Meanwhile heat a cast iron pan and add a little olive oil to the pan, swirling it to cover the bottom in a thin layer. Add your mushrooms and season with salt and pepper. Leave mushrooms alone and turn when they seem nicely done on one side. saute the mushrooms on the other side and then remove from pan and reserve.
To assemble crepe version one, spread a small amount of goat cheese in the center of the crepe and add sliced mushrooms and red pepper. Roll up crepe and enjoy.
To assemble crepe version two, spread a small amount of goat cheese in the center of the crepe and add diced red pepper and diced tomato, sprinkled lightly with salt.
Serve and enjoy!
Bette Hagman’s Featherlight Mix bulk recipe:
1 c. Rice flour
1 c. cornstarch
1 c. tapioca starch
1 Tbs. potato flour (NOT potato starch)