Gluten-Free Broccoli & Cheddar Crepes
Made with chickpea flour, these gluten-free crepes make a hearty brunch meal. As a bonus, we’ve also included a sweet filling to make this a dessert option!
- Serving Size 1 crepe
- Calories 114
- Fat 8 g
- Saturated Fat 2 g
- Cholesterol 42 mg
- Carbohydrate 8 g
- Fibre 1 g
- Sugars 2 g
- Protein 4 g
- Sodium 49 mg
- Potassium 151 mg
- Folate 32 mcg
- Iron 1 mg
- 1/4 cup (60 mL) chickpea flour
- 1/4 cup (60 mL) brown rice flour
- 1 Tbsp (15 mL) canola oil
- 1/3 cup (75 mL) skim milk
- 2 eggs
- 2 Tbsp (30 mL) canola oil
- 2 Tbsp (30 mL) cornstarch
- 1/2 cup (125 mL) milk
- 1/2 cup (125 mL) cream
- 1/3 cup (75 mL) grated cheddar cheese
- 2 cups (500mL) broccoli, steamed & roughly chopped
- 4 green onions, chopped
- 1-2 tsp (5-10 mL) not-salt-added seasoing
- freshly ground pepper to taste
- 2 tsp (10 mL) fresh basil, roughly chopped
Broccoli & Cheddar Filling
To make the crepes: blend flours together in small bowl. Blend together canola oil, skim milk, and eggs. Add to dry ingredients and blend just until mixed. Allow to set for 5 minutes.
Heat an 8-inch (20 cm) non-stick crepe pan over medium heat and lightly grease. Add a scant 1/4 cup (60 mL) of crȇpe batter to pan and move pan around in a circular motion to evenly coat bottom. Cook until underside is lightly golden, about 1 minute, then loosen with a spatula and flip crepe over and cook for approximately 30 seconds. Repeat with remaining batter lightly spraying pan with oil if needed. Fold crepes in quarters or stack flat and then transfer to plate. Place in warm oven until ready to serve.
To make white sauce for the filling: heat oil in small saucepan or double boiler over low heat. Remove pan from heat. In a small bowl, whisk together cornstarch and milk until smooth. Add milk/cornstarch mixture slowly at first to the oil in the saucepan, stirring constantly to make a smooth paste, then stir in cream. Return to heat. Cook sauce over medium heat, stirring constantly until sauce has gently boiled and thickened. Remove from heat; add cheese and stir until melted. Add broccoli, chopped green onions, seasoning, and pepper.
Remove crepes from oven and fill with broccoli-cheddar mixture and fresh basil sprinkled over filling. Serve immediately!
Sweet Option – Blueberry or apple crepes
Add 1/2 tsp (2 mL) each cinnamon and ginger, 1/4 tsp (1 mL) cloves and 1 Tbsp (15 mL) honey or maple syrup to the crepe batter prior to cooking. Over medium high heat, combine in a saucepan: 2 cups (500 mL) blueberries or peeled diced apples; 2 Tbsp (30 mL) honey or maple syrup; 1/4 cup (60 mL) water; 1 tsp (5 mL) vanilla; and 1 tsp (5 mL) lemon juice. Cook until fruit comes to a soft boil. Mix 4 tsp (20 mL) cornstarch with 6 tsp (30 mL) cold water and pour into the sauce. Reduce heat and simmer for 5 minutes. Remove from heat and allow to cool. Spoon mixture into crepes and top each crepe with 2 Tbsp (30 mL) yogurt or Greek yogurt.