Asparagus Mushroom Crepes with Dijon Wine Sauce

by Ann K.
(Boston, MA, USA)

My crepe batter is gluten free—because it has to be for me. But you can use any crepe you like with this filling.

Ingredients for Gluten-Free Crepe Batter:
3 eggs
1 c soy milk
1/2 c potato starch
pinch of salt
2 tablespoons canola oil


Filling Ingredients:
1 bunch thin asparagus
1 10-oz. box of sliced portobello mushrooms
salt, to taste
pepper, to taste
thyme, to taste

1. Cut off tough ends of asparagus, then chop stalks into quarters. Melt some butter in a pan and saute mushrooms and asparagus, with spices and herbs, until mushrooms release their liquid.

2. Put eggs and milk into a blender and blend.

3. Add potato starch and salt and blend again. Refrigerate for 20 minutes.

4. Take crepe batter out of the fridge. Pulse briefly, then pour into hot crepe pan (we use a pre-seasoned cast iron pan. It makes wonderful crepes that don't stick!). Swirl the mixture around to coat the bottom of the crepe pan evenly.

5. Cook over medium heat until the surface of the crepe looks dry, about 1-2 minutes. Flip and cook the other side for about 30 seconds.

6. Slide crepe onto a plate and fill 1/4 of it with the asparagus mushroom mixture. Then fold in quarters over the mixture. Top with Dijon wine sauce (below) and paprika (if you like--I do!).

Ingredients for Dijon Wine Sauce:
1 tbsp butter
1 1/2 tbsp Namaste perfect flour blend (if using regular white flour, reduce to 1 tbsp)
1 tbsp Dijon mustard
1/2 c white wine (I used a white wine from the Cotes du Rhone region)
1/2 c grated cheese (I used a mix of Swiss and meunster)
black pepper, to taste

1. Melt butter in a heavy bottom sauce pan. Whisk in flour and stir to thicken.

2. Add Dijon.

3. Pour wine over roux and stir constantly to ensure nothing will stick in the pan.

4. Bring to a boil. Remove from heat and stir in cheese until fully melted. Add pepper.

5. Pour over crepes!

For more gluten-free recipes and much more, check out the Chronicles of Ms. Ann Thorpe.