Savory Crepes with Bacon and Mushroom White Sauce
These savory crepes use rice flour for both the crepe batter and the sauce. The easy-to-make white sauce is scrumptious and creamy. The crepes are moist and very filling.
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Add rice flour into the milk and egg mixture to make the batter. Adjust the amount of milk to achieve the desired thickness of the crepes. If the batter is too dense, the crepes will be too thick.
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All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.
4-6 servings
Ingredients
For the crepes
| 2 | eggs |
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| 1¼ cups (300ml) | milk |
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| Pinch of salt | |
For the white sauce
| ½ cup (80g) | rice flour |
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| Oil as needed | |
For the topping
| 1⅔ teaspoons (7g) | sugar |
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| Salt and pepper to taste | |
| Parsley as garnish | |
| 1 (200g) | onion, thinly sliced (about 1 cup) |
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| 3oz/80g | bacon, cut into ⅓ inch (1cm) pieces (about 2 slices) |
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| 1 (100g) package | shimeji or other mushrooms (about 1 cup) |
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| ¾ cup (200ml) | chicken bouillon |
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| 2 tablespoons (20g) | cheese |
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| 1 teaspoon (7g) | |
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| cup (100g) | |
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Directions
For the crepes
In a bowl, whisk together eggs, milk, rice flour, sugar, and salt.
Lightly coat a skillet with oil. Pour the batter into the skillet. Swirl to spread evenly. If making individual servings, adjust the size accordingly.
For the sauce
Cook until the bottom is light brown. Flip and cook the other side, then set aside. Repeat.
Preheat the oven to 400°F (204°C).
In a skillet over medium heat, add butter. Sauté onions, bacon, and mushrooms.
In a bowl, combine milk and rice flour. Add the mixture into the skillet, and simmer until the sauce thickens.
Add chicken bouillon. Season with salt and pepper. Remove from heat.
Spoon the sauce into the center of each crepe, and fold over. Place in a casserole dish, overwrapping slightly.
Spread the cheese on top. Bake for 10 minutes or until cheese turns golden brown.
Sprinkle parsley on top and serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.