As I sit here and write this, I am being entertained by a fantastic lightning show outside. Flashes of light followed by fierce cracks of thunder. No rain though…just the dramatic fury of the sky. I love a night like this…so beautiful. And something so cozy about watching Mother Nature’s pyrotechnics from the comfort of your couch in your PJs :)
While we’re on the topic of comfort, I made a delicious “comfort meal” tonight. I served Gluten Free Mushroom & Spinach Crepes with Broiled Tile Fish. Gluten Free crepes sound scary. Even my mother admitted that she was worried that these would have that “gluten-free” stigma — being gummy, chalky, crumbly, just-ok-but-not-great. Well, these were outstanding…no hint of “gluten-free-ness.” In fact, at the end of the meal, my mom said they were *dang* good. ;)
Here’s the batter: ***you’ll want to make this 2+ hours before dinner
1/3 cup cornstarch 1/3 cup potato starch flour 1/3 cup sorghum flour 1/2 tsp salt 1 cup almond milk (plain, unsweetened) 1/4 cup water 1 egg 1 tsp EVOO
Whisk the dry ingredients together in a small mixing bowl. In a separate bowl, combine the remaining ingredients, and whisk together. Then, pour the wet into the dry and whisk for about 30 seconds, until combined. Then refrigerate for at least 2 hours.
Here’s the trick with these crepes, and getting them to turn out beautifully. First, use a nonstick pan. You’ll want your pan to be super, super hot. Then, when you get your batter in the pan, wait to flip it until it has *completely* cooked on the other side. There should be almost a stiff crispness when you flip it. We’re all accustomed to pancakes…so when your instinct tells you to flip…resist it! :) Wait at least another 30 seconds.
gluten-free and spectacular!
How to make the crepes:
Pour 1/4 cup into the screamin’ hot pan and tilt it and swirl it so that it coats the entire thing. When you flip it…use a silicone spatula to go around the edges, and then *carefully* flip it using both your hands! Keep them warm, stacked, underneath a tea towel.
Next: the my zesty spinach and mushroom filling!
1 big box of organic spinach, chopped 7 baby bellas, sliced 1/2 onion, diced 3 garlic cloves, minced 1 1/2 tsp dijon mustard, mixed with 3 Tbsp water 1/4 cup white wine 1/4 cup veg stock
Saute your onions and garlic in 1 tsp EVOO with salt and pepper. When they are tender, after about 5 minutes, add in your mushrooms and let them release their moisture and cook down. Once the mushrooms have shrunk, add your wine and let it reduce. Finally, add in your spinach, mustard sauce, and veg stock. Stir, and then “lid it” so the spinach wilts. Once it’s wilted, you’re ready to go!!
zesty spinach and mushrooms!
Finally, the fish. Oh my Gosh. Tile fish is one of those “rarely-heard-of” fish that is truly outstanding. Lobsta Bakes‘ wild, ocean-caught Tile fish has such amazing flavor and texture. It is delicate, flakey, moist, and delicious. I broiled it with 1 tsp EVOO, salt, pepper, lemon zest and juice, and fresh chopped dill. One word: wow.
outrageous tile fish!
This meal was just outrageous. The crepes were crispy, yet chewy and packed with zesty flavor! The spinach and mushrooms delivered a little *zing* from the dijon mustard, but then were rounded out by the wonderful earthiness of the mushrooms. Complimented so nicely by the fresh, delicate tile fish.
a little somethin' sweet:)
And finally, I couldn’t do crepes without a sweet treat too:) You’ll have a few extra crepes from the batter, and I filled them with 2 Tbsp mini chocolate chips (non-dairy) and 2 tsp almond butter. Pop it in the microwave for 15 seconds, sprinkle it with powdered sugar, and devour! Some other fillings could be, peanut butter and banana, peanut butter and honey, pb&j :), cream cheese and strawberry jelly, nutella and strawberries…the possibilities are truly endless!!
I couldn't have made these crepes without a good nonstick skillet. I love my Cuisinart skillet. It's lightweight, yet durable. Here's the one I use: