Today I want to share a recipe that won me over: gluten-free crepe bundles with ham and mushrooms on a zucchini cream.
They are perfect for a light lunch or a tasty dinner.
The soft and flavorful crepes encase a delicious filling of ham and mushrooms, while the zucchini cream adds a touch of freshness and creaminess.
It’s an easy dish to prepare and ideal for surprising your guests or simply to pamper yourself.
Ready to cook them with me?
- Difficulty: Easy
- Cost: Economical
- Portions: 8 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 eggs
- 2 tablespoons olive oil
- 3/4 cup gluten-free flour (I use Nutrifree multipurpose mix or Schar Universal)
- 1 cup milk (also plant-based or lactose-free)
- 1 knob butter
- to taste Salt and pepper
- to taste chives (to tie the bundles)
- 8.8 oz champignon mushrooms (Weight cleaned and sliced)
- 3.5 oz mascarpone
- 3.5 oz cooked ham
- 1 mozzarella
- 1 drizzle olive oil
- 1 clove garlic
- 1 chili peppers (you can omit)
- 1 bunch parsley
- to taste salt
- 1 zucchini (about 8.8 oz)
- 1 potato (about 5.3 oz)
- to taste salt
- 1/2 teaspoon stock cube (granulated)
Steps
Start by preparing the crepe batter.
Break the eggs into a bowl, add salt, pepper, the oil and mix with a hand whisk.
Add the flour and continue to whisk until you get a smooth, lump-free batter.Let rest in the fridge for half an hour.
Meanwhile, trim the zucchini and cut it into chunks, peel the potato and cut it the same way.
Cook in salted boiling water with a pinch of granulated stock cube for about 15 minutes.
Drain, blend everything with an immersion blender and season with salt and pepper to taste.
Set aside.Prepare the filling.
In a pan heat a drizzle of oil, the garlic clove and the chili, add the sliced champignons (washed and dried).
Cook for about 15 minutes, stirring often.Once cooked, turn off the heat, add the chopped parsley and melt the mascarpone. Let it cool slightly, then add the diced mozzarella and chopped cooked ham.
Now that everything is ready, make the crepes.
Stir the batter, heat an 18/20 cm crepe maker or non-stick pan, and grease it with a knob of butter.
Once at temperature, pour in a ladle of batter and rotate the pan to cover its surface.
The cooking is quick; when the edges start to lift, flip the crepe using a spatula. Cook the other side for about 1 minute, then place the crepe on a plate and continue until all the batter is used up.
Assemble the bundles, fill the center of each crepe with some filling, leaving enough space to close it, and tie with a chive string.
Before serving, place a knob of butter on each crepe and bake at 392°F for 5-6 minutes with the fan setting.
Serve the bundles on a base of warmed zucchini cream.
Some extra tips 👇
**Milk:** If you prefer, you can use almond, soy, or oat milk, just make sure it’s unsweetened.
**Gluten-free flour:** You can replace the mix with rice flour and corn starch.
**Filling:** Besides ham and mushrooms, you can add or replace with other ingredients like spinach, ricotta, or grated cheese for an even richer flavor. Be creative 😉
**Consistency:** If the batter is too thick, you can add a little more milk to achieve a smooth consistency. Conversely, if too runny, add a little flour at a time to reach the right consistency. (Especially if using a different flour that may absorb more or less liquid).
**Cooking:** Ensure the pan is hot before pouring the batter, so the crepes cook evenly.
**If you don’t want to use chives to tie the bundles, you can simply fold the crepes to create “little boxes.”
**If you don’t want to use chives to tie the bundles, you can simply fold the crepes to create “little boxes.”
