Savoury Crepes
Ingredients:
50g butter
50g gluten free plain flour
300ml milk
A large handful of cheese (cheddar, Emmental or Conte)
200g fresh spinach
1 thick slice of ham, cut into chunks
250g chestnut mushrooms, sliced
More cheese for baking
Method:
Preheat the oven to 180C Fan.
Wilt the spinach in a frying pan and cook the mushrooms in a separate pan.
Make the béchamel sauce: in a small pan, melt the butter. Add the gluten free flour whilst whisking the butter, so that you make a pastry like consistency. Whilst continuing to whisk the mixture, slowly pour the milk, incorporating it all - you should have a creamy like batter.
Add the cheese, the ham, the spinach and mushrooms to the béchamel sauce.
Pour the filling in the centre of a crepe, and fold it into a parcel. Repeat two times, and place the three crepes into an oven-proof dish. Pour some remaining béchamel sauce on top of the crepes, and grate some cheese on top.
Bake for 35 mins. Eat hot.
The perfect lunch. Can be prepared ahead of time.