Gluten-Free Crêpes with Spinach and Goat Cheese

Ingredients

• 1 cup Gluten-free all-purpose flour
• 2 large Eggs
• 1 cup Milk
• 2 tbsp Butter, melted
• 10 oz Spinach
• 4 oz Goat cheese
• 2 cloves Garlic
• 1 tbsp Olive oil
• 0.25 tsp Salt
• 0.25 tsp Black pepper

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 10-inch non-stick skillet or crêpe pan over medium heat. Heat the pan until a drop of water sizzles and evaporates immediately. This is approximately 350°F (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 8 inches 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 10-inch skillet over medium heat, approximately 350°F (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 10 oz 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 1 oz 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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