The mushroom and salmon crepes are a delicious lactose-free and gluten-free first course. They can be made using lactose-free or plant-based products, and rice flour can be replaced with regular flour, all in the same quantities. This first course is perfect for countless occasions.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/3 cup gluten-free rice flour (or all-purpose flour)
- 1 cup almond milk
- 1 pinch salt
- 10 oz salmon
- 18 oz mushrooms
- 1 clove garlic
- 3 tbsp extra virgin olive oil
- 1/4 cup white wine
- salt
- pepper
- 2 sprigs parsley
- 2 cups gluten-free almond milk
- 1/8 cup gluten-free rice flour
- 2 tbsp lactose-free butter (or plant-based)
- salt
- nutmeg
Tools
- 1 Crepe Pan
- 1 Pot
- 2 Skillets
- 1 Small Pot
- 1 Bowl
- 1 Whisk
Steps
Melt the butter in a small pot over low heat, add the rice flour and cook for about 1-2 minutes, stirring.
Meanwhile, heat the milk with salt and nutmeg.
Add the hot milk to the white roux, stir with a whisk and bring to a simmer.
Let it simmer for about 20 minutes.
The cooking of the béchamel is crucial, to avoid the raw flour tasteBeat the eggs in a bowl with a pinch of salt. Add the flour and whisk to eliminate any lumps. Also add the milk and let rest for 30 minutes. Heat a pan with a diameter of 8 inches with a little oil and then wipe it with paper towels, pour some batter and spread it with the help of the crepe tool or rotate the pan to cover the entire surface. Cook for a couple of minutes on each side. Proceed the same way until the batter is finished
Clean the mushrooms and cut them into small wedges.
Heat 2 tablespoons of oil in a pan with the garlic and add the mushrooms.
Cook on high heat for 5 minutes.
Deglaze with half the wine and once the alcohol has evaporated, adjust the salt and pepper.
Continue cooking for 10 minutes.
Meanwhile, chop the salmon with a knife.
In another pan, heat the remaining oil and add the salmon.
Cook for 5 minutes and deglaze with wine.
Adjust the salt and pepper and add to the mushrooms.
Add the chopped parsley, mix and remove from heat.
Let it cool.Add half of the béchamel to the mushroom and salmon filling.
Fill the crepes with the filling and roll them up. In a buttered baking dish add some béchamel.
Place the crepes, cover them with béchamel and bake at 390°F for 20-25 minutes in a preheated static oven.
ATTENTION: refer to the Italian Celiac Association guidelines and carefully read the ingredients, to ensure they do not contain gluten contamination.
Tips
They can be frozen either filled with the stuffing; place them on a tray and once frozen, place them in food bags. This way you can take only the desired quantity. Place them directly in the baking dish from frozen, season, and bake.
Alternatively, they can be frozen already seasoned.
In the refrigerator, they keep for 2 days cooked and 1 day raw.
Here you find the video recipe to make the béchamel with almond milk (Recipe)
Here you find the video recipe to make the crepes. (Recipe)
Here you find the video recipe to make the crepes. (Recipe)
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