I was watching a cooking magazine the other day and saw these amazing cannellonis stuffed with spinach. I got the pasta cravings. As Anders and I aren't eating gluten on weekdays, I decided to make crêpes as a substitution of pasta. And it worked like a charm! I cant wait to make some lasagna using the same crêpés recipe. As for the filling, I added ground chicken to the recipe as I couldn't add mozzarella and I needed the stuffing to become more solid. Ground chicken helped maintain the form. I hope you guys enjoy this easy to make recipe.
2,5 dl (1 cup) almond milk
2,5 dl (1 cup) tapioca flour
0,5 dl (1/4 cup) coconut flour
A pinch of salt
200 g ground chicken
1 shallot, chopped
400 g frozen spinach
2 cans of diced tomatoes (800gr)
1 garlic clove, chopped
Fresh basil, chopped
Salt and pepper
Pre-heat oven to 180 degrees C. Make the crêpés by mixing milk and eggs until homogeneous. Add the two types of flour and salt. Heat a pan to medium temperature, grease with oil and fry the pancakes. A tip to make them thin is to use a small soup ladle to pour the batter while you rotate the pan so the crêpé covers the entire surface When bubbles appear after approximately 1-2 minutes you turn them around and cook for another 1-2 minutes. Don't overcook them because they will get hard and will break later while rolling them.
Defrost spinach quickly in a pan, unless you were clever enough to defrost some time in advance (hint: I wasn't). Dice the shallots and fry them until transparent. Mix the onion with spinach, ground chicken, salt and pepper. Put two big tablespoons of the spinach mix in every crêpé, roll and put in a oven proof form or a skillet.
Fry the chopped garlic cloves and add the canned tomatoes, fresh basil, salt and pepper and cook on a low temperature. Pour the tomato sauce over the rolled crêpés and bake for 25 minutes.
Leave a Reply.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.