I haven’t posted much on here in the last week or so but that’s not to say I haven’t been a busy little bee. First, I forgot to mention a while back that I’ve created a handy new recipe index page which can be accessed through the menu at the top. I didn’t do one to start with because it seemed a bit silly when I only had three recipes on here but the next time I thought about it, I realised that the site had become a bit unwieldy. Hope you find it useful. I’ve categorised it according to type of dish and have also included a section of links to my guest posts over at LiveGlutenFree.

And, speaking of which, I forgot to tell you that I’ve also posted a couple of recipes over there:

Gluten-free cheese and walnut scones

Gluten-free stuffed tomato and herb potato breads

I’ve also created a Links page to the websites and blogs that I follow and find useful. I shall talk more about them in the next couple of weeks as I reach my first bloggiversary and reflect on what I’ve learned and the people I’ve (virtually) met! And also I’ve been sucked into Pinterest…who knew that I had even more spare hours in the day to get sucked into that black hole otherwise known as social media! 🙂 Anyway, I’ve started a couple of boards: one called ‘inspirational food photography’, where I’ve pinned some photos that make me go ‘wow!’ and make me feel not a little jealous of the photographer’s ability and kit; and another called ‘glutilicious’ where I’ve pinned some recipes that contain gluten but that no-one’s going to stop me eating so I’ve suggested how I might make them non-toxic. There’s not much on there at the moment but I’m going to gradually add to them.

But on to the most exciting news… I’ve talked on and off and in passing about my attempts to create a gluten-free croissant. I don’t do it very often because, even when you’ve got gluten on your side, it’s a bit of a faff. But I felt like trying again this weekend and I kind of made it up as I went along. I was extremely pleased and not a little shocked at the results. Here they are:

They’re not quite there yet but I have a feeling that it was more to do with the bake, rather than a gluten-free thing. I’m planning to give them another go either this weekend or next, so hopefully I’ll be able to share the recipe soon!

Anyway, that’s enough wittering on. Crespelle ripiene originate in the Campania region of Italy and are generally filled with cheese. This recipe, however, is very versatile. It can have a spinach and ricotta filling or a plain mushroom one. I added the chicken just to ring the changes but I don’t see why it couldn’t also be adapted to any cannelloni or lasagne filling. It’s also an economic recipe – I manage to make one chicken breast fillet stretch to feed four people!

Gluten-free stuffed pancakes

Serves 4

For the pancakes:
100g gluten-free plain (all-purpose) flour
1/2 tsp salt
2 eggs, lightly beaten
250ml milk

For the filling:
1 tbsp olive oil
2 fat cloves garlic, crushed
250g closed cup mushrooms, very finely chopped
2 tsp cornflour (cornstarch)
25oml milk
150ml cooked chicken breast, very finely chopped
handful flatleaf parsley, finely chopped
salt and pepper

For the tomato sauce:
1 1/2 tbsp olive oil
2 x 410g tins chopped tomatoes
1 tsp caster sugar
salt and pepper

Grated Parmesan and fresh, finely chopped flatleaf parsley to serve

You will also need a 20cm frying pan for the pancakes and an ovenproof baking dish

First, make the pancake batter. Sift the flour into a large bowl, add the salt and make a well in the centre. Pour in the eggs and 150ml of milk. Using a balloon whisk, gradually incorporate the flour from around the edges into eggs and milk and whisk until a smooth but bubbly mixture is formed. Allow to sit for a couple of minutes and then add the remaining 100ml of milk. Whisk well then allow to sit for 30 minutes.

Whilst the pancake batter is resting, make the pancake filling. Heat the olive oil in a large frying pan over a low heat and add the garlic. Fry gently for a couple of minutes until the garlic is just beginning to turn golden. Add the chopped mushrooms and continue to cook gently for 15 minutes, stirring every now and again, until the mushrooms have darkened, reduced and have lost their moisture. Sprinkle the cornflour over the mushrooms and stir until the whiteness of the cornflour has disappeared (make sure any lumps of flour have been broken up with the back of the spatula). Add the milk, stir and bring up to a gentle boil. Simmer, stirring all the while, until the sauce has thickened considerably (several minutes). Take off the heat and allow to cool. When cool, stir in the chopped chicken and chopped parsley. Set aside.

Now, make the pancakes. Put a small frying pan over a medium to high heat and add a splash of oil. When the pan is smoking, add about a third of a ladleful of pancake batter. Swirl the batter around the pan until the base is covered. Cook for about 30 seconds or until small bubbles have appeared on the surface and the underside is a dappled dark golden brown. Carefully flip the pancake using a palette knife and cook the other side for about 30 seconds. Remove to a plate and cook the rest of the pancakes (eight in total), re-oiling the pan when necessary and stacking the cooked pancakes one on top of the other. Allow to cool.

Now make the tomato sauce. In a frying pan or large saucepan, heat the olive oil over a low flame. When hot, add the tins of chopped tomatoes, the sugar and some salt and pepper and allow to bubble and reduce to a thick sauce for about 15 minutes.

Preheat the oven to 180°C (my oven is fan-assisted, so adjust accordingly). Meanwhile, assemble the pancakes. Divide the pancake filling into eight (or into as many portions as you have pancakes) and put a line of filling down the centre of each pancake. Roll the pancake around the filling to enclose it. Place the pancakes side by side in the baking dish and cover with tomato sauce. Cover the dish with aluminium foil and bake in the oven for 40 minutes.

Serve sprinkled with grated Parmesan cheese and finely chopped flatleaf parsley.

Advertisements