Broccoli Crepes or Blinis

I find that, these days, when I plan to make a crepe, I end up filling it and turning it into a blintze.  I have no regrets. 

Recently, I found that I am yearning for more savory than sweet.  This may have something to do with all the baking groups, I joined,  How much sweet can one “endure”? 

As a result, this is a broccoli crepe filled with a mixture based on a thick vegetable soup with some interesting additions.

Broccoli Crepes

Ingredients:

3/4 cup chopped frozen broccoli

2 scallions, chopped

1/2 orange pepper, chopped

1/2 cup brown rice MIX (gluten free)  (2 cups brown rice flour, 1/3 cup tapioca flour, 2/3 cup potato starch)

2 eggs

1/4 cup Rice Milk

1/8 teaspoon salt

Method:

Combine broccoli, scallions, bell pepper, rice flour mix, salt eggs and milk.

Mix until well blended.

In a crepe pan or small skillet, spray cooking oil.

Cook on low flame until slightly browned. 

Turn over and cook for about one minute more.

I keep a round pan, on the side and pile the crepes in there.

Now for the filling.  There are three recipes involved and there is no reason for you to try to make this.  You can empty your fridge.

These are two of the three recipes:

Speedy Soup

Herbed Cashew Rice

The third, I don’t believe I blogged.  It is an eggplant, tomato saucy dish.

I emptied about a cup of the rice and a cup of the eggplant into the soup.  At this point the soup was quite thick and I place a tablespoon on a crepe and rolled it up and served it.

If it needs warming, put in the oven at 200 degrees for a few minutes or microwave for no longer than a minute on a middle number.

Please go and visit Amy of Slightly Indulgent Tuesdays for loads of gluten free recipes.  Another great place to visit is Tuesdays at the Table and Tempt my Tummy Tuesdays.  Friday Favorites is fun to visit.