Gluten-Free Crêpes with Spinach and Goat Cheese

Instructions

1. 1In a blender, combine the 1 cup Gluten-free all-purpose flour, 2 large Eggs, 1 cup Milk, and 2 tbsp Butter, melted. Blend until the mixture is completely smooth, with no lumps.
2. 2Let the batter rest for 15 minutes. This allows the gluten-free flour to fully hydrate, resulting in a better texture.
3. 3Place a 25.4 cm non-stick skillet or crêpe pan over medium heat. Heat the pan until a drop of water sizzles and evaporates immediately. This is approximately 175°C.
4. 4Pour 1/4 cup of batter onto the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, about 20.32 cm in diameter. Cook for 2 to 3 minutes, or until the edges appear dry and the underside is golden brown.
5. 5Carefully flip the crêpe using a spatula and cook the other side for another 2 to 3 minutes, until golden brown. Slide the finished crêpe onto a plate and repeat with the remaining batter, making about 4 crêpes.
6. 6While the crêpes are cooking, heat 1 tbsp Olive oil in a separate 25.4 cm skillet over medium heat, approximately 175°C. Add the 2 cloves Garlic, minced, and cook for about 30 seconds until fragrant, being careful not to burn it.
7. 7Add the about 285 g Spinach to the skillet with the garlic. Cook, stirring occasionally, for 3 to 5 minutes, or until the spinach is completely wilted. Season the spinach mixture with 0.25 tsp Salt and 0.25 tsp Black pepper.
8. 8To assemble, place a crêpe on a clean surface. Spoon some of the cooked spinach mixture onto one half of the crêpe and crumble about 28.4 g of Goat cheese over the spinach. Fold the crêpe in half, and then in half again to form a triangle, or simply fold in half. Repeat for all crêpes.
9. 9Serve the filled crêpes immediately.

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