Crapes can be so versatile. Savory, sweet, doesn’t matter. They can pretty much be filled with almost anything and eaten during anytime of the day. The problem for me is that in a restaurant, you can’t really find them gluten free, so I have to make them myself.
When I was trying to choose which type of flour to use, I decided to go with casava. I didn’t know too much about it, but I knew that I was obsessed with Siete brand chips which are made with that flour. So I picked up a bag of Otto’s casava flour and thought why not give it a try? I went to their website and found a recipe for crapes and used that for the base of my dinner.
I made a filling, stuffed them, which turned into an amazing dinner. My kids on the other hand wanted theirs stuffed with Nutella, bananas, cinnamon and whipped cream. Those also came out to be very delicious. I know this because I stole a bite when they weren’t looking. Shhhhh!!
Spinach and Mushroom Crepe – Gluten-freeCourse: Entrées