Buckwheat Spinach Crêpes, Gluten-Free


Here is our REAL update on a classic dish found throughout bistros and crêperie in France, certain to impress your guests and satisfy any size appetite.

Crêpes farcies aux épinards, chanterelles, tofu et fromage d’amandes


Buckwheat Crepes with spinach, mushrooms, tofu and almond cheese, Gluten-free


6 large buckwheat crepes
1 package (16 oz) frozen spinach
9 oz firm tofu
1 oz package dried chanterelle mushrooms, or 1/2 pound fresh mushrooms
2 teaspoons dried thyme
4 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons red wine vinegar
1 cup grated almond cheese

1. If using dried mushrooms, place in a bowl and cover with a cup of hot water. Let soak until soft.
2. In another bowl, mash the tofu. Pour the vinegar over it and stir well.
3. Use a cast iron skillet or large frying pan. Turn the heat to medium.
4. Put the spinach, mushrooms and its soaking water, tofu, thyme, parsley and garlic in the skillet. If using fresh mushrooms add 1/3 water to the pan. Stir occasionally. Let cook about 8-10 minutes until the moisture has disappeared. Remove from heat.
5. Place a crepe flat on a plate. Fill with several tablespoons of the spinach mixture along the diameter of the crepe. Roll the crepe and place on a baking sheet. Repeat with the remaining crepes. Top with the grated almond cheese.
6. Place the crepes in the oven at 350F for about 10 minutes to melt the cheese. Remove from the over and with a spatula carefully transfer the crepes to individual dishes.


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