Trader Joe’s used to have this awesome gluten free pancake mix that I always used for my crepes.  Alas, they have discontinued it…leaving Shani and I in a quandary.  I’ve tried a couple of other flours but got really mixed results.  Finally, we settled on Bob’s Red Mill all purpose flour. (Not currently available at Trader Joe’s, sorry) Easy and works well.

Ingredients Crepes:

• 1 cup Bob’s Red Mill flour
• 1 egg, beaten
• 1/2 cup rice milk
• 1/2 cup water
• Trader Joe’s Extra Virgin Olive Oil Spray
• Johnny’s Seasoning Salt

Ingredients Crepe Filling:

• 1 ½ cups defrosted and diced Trader Joe’s Just Grilled Chicken Strips
• ½ cup Diced Red Onion
• 1 cup diced Crimini Mushrooms
• 1 cup Trader Joe’s Less Guilt Sour Cream (check name)
• 1 cup Trader Giotto’s Quattro Formaggio Cheese
• 1 tbsp. Trader Giottio’s Extra Virgin Olive Oil

The Time Consuming Part

Making this dish is a labor of love.  Each crepe takes a little bit of time, so be prepared and start the process well in advance of when you plan on eating! Combine all of the crepe ingredients in a large bowl and whisk together.  This is going to be a pretty runny batter, as it should be.  Thicker and you end up with more of a pancake (which isn’t all bad, it’s just not what we’re after here). Typically I look at the batter as it drips off the whisk.  If it almost looks like thick water, you’re golden.  If it’s too thick, add more water until you get the desired consistency.

Heat your All Clad 10” non stick French Skillet over medium heat.  Test with water drops, they should sizzle on contact.

Let the Fun Begin!

Take a 1/3 cup measuring cup and ladle the crepe mixture into the hot pan.  Since I’m right handed, I ladle with my right hand while oscillating the pan, forcing the crepe mixture all the way around the pan, making sure we get a good round crepe.  If everything is working, the crepe should begin to turn at the edges when it’s time to flip it over.  It’s pretty obvious as the outside edges have a dry look to them.  Flip and continue to cook for just a few more seconds to get a good brown on the down side.  Set aside.  Repeat until all of the dough is used or you’re just plain tired of the process!

On to the Filling.

This part is pretty easy.  You can use the same All Clad Skillet, or get a fresh one.  Again heat over medium heat.  (You could do this while the crepe making is going on if you like to multi-task!) Heat the olive oil and make sure it’s nice and warm.  Add the red onions seasoned with Johnny’s and saute until translucent.  Add the mushrooms also seasoned with Johnny’s  and cook until mostly soft.  Add the diced chicken and sour cream, stirring until everything is heated through.  Finally, add the cheese.  The filling is now complete.

Roll em Up!

The last thing is to fill the empty crepe shell with the chicken and mushroom filling, about ½ cup or so right down the middle of the crepe and then roll it up like burrito! Enjoy!

_______________________________________________________________________________________________

What’s your favorite crepe filling?

_______________________________________________________________________________________________