Gluten Free Chestnut Crepes Stuffed with Shrimp and Creamy Blue Cheese

I was introduced to Lauren Kelly's gluten-free cookbook - The Everything Wheat-Free Diet Cookbook a few weeks ago. This book will show you how to substitute common foods (and uncommon foods) with those that are wheat-free. Lauren shares thrilling recipes from around the world that prove you can give up the gluten without giving up the flavor. For sufferers of celiac disease, the necessary diet limitations can seem like a culinary curse. With the right information and a great cookbook, you can still eat most of the foods you love while maintaining a healthy, well-balanced diet. This recipe book will inspire you, but it also has pages full of invaluable information for those on a gluten-free journey. I highly recommend this book.

I was inspired immediately after I read Lauren's book to make her Chestnut Crepes with a savory twist. 

Yield: 6

Chestnut Crepes:

2 large room temperature eggs 

1 cup milk

 1/2 cup chestnut flour 

1/2 cup rice flour

2 tablespoons salted melted butter

Whisk all the ingredients until smooth. Heat a well buttered 11" by 11" round skillet on medium heat. When hot, pour in half a cup of the batter and tilt the skillet with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes. Loosen with a spatula, turn and cook the other side. Repeat until all the batter is gone. Keep crepes warm while you prepare the filling.

Stuffing:

1 lb medium shrimp, peeled and deveined 

2 tablespoons butter 

4 large fresh garlic cloves, crushed 

1/2 cup chopped fresh basil leaves

1/2 cup chopped fresh flat-leaf parsley 

1/4 teaspoon crushed red pepper flakes 

1/4 cup dry white wine 

3/4 cup heavy whipping cream

1/2 cup blue cheese 

Black pepper to taste

Heat a large skillet and add butter. When hot, add garlic, pepper f lakes, fresh herbs f or a minute to combine. Add wine, cream, and cheese to melt, followed by shrimp. Cook for 3 to 5 minutes or until it's done. Season to taste with black pepper. Fold empty crepe over to form a half circle. Spoon a tablespoon of the stuffing into one half . Fold it over, this time to form a triangular shape (refer to picture). Drizzle some of the sauce over the top. 

Serve warm.

Gluten Free Banana Muffins

1 1/2 cups gluten free all purpose flour blend

3/4 cup coconut sugar

1 teaspoon baking soda

1 teaspoon gluten free baking powder

1 large room temperature egg

1/3 cup olive oil

4 large very ripe bananas, mashed

Preheat oven to 350 F

Combine all the dry ingredients. Whisk egg, olive oil, and banana. Add to the dry ingredients.

Line a 12 cup muffin pan and fill 3/4 full.

Bake for 45 to 50 minutes or until a stick inserted into the middle of one of the muffins comes out clean.  

Gluten Free Lemon Banana Doughnut Holes

Gluten Free Blueberry Cinnamon Pancakes

I enjoy pancakes for brunch. The combination of blueberries and cinnamon is one of my favorites. Easy and delicious!

1/2 cup white sorghum flour

1/2 rice flour

1 tablespoon stevia

2 teaspoons gluten free baking powder

1 teaspoon xanthan gum

1 teaspoon cinnamon

1/2 teaspoon sea salt

2 cups fresh blueberries

3 tablespoons lemon zest

1 cup almond milk

2 tablespoons fresh lemon juice

1 large egg, room temperature

3 tablespoons melted butter

Combine the dry ingredients. Blend milk, lemon juice, zest, egg, and melted butter. Add to the dry. Fold in fresh blueberries. Add more milk to the batter if the consistency is too thick for you.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour 4 1/4 cup of the batter into the griddle, cook until bubbles appear on the surface (about 1 to 1.5 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with warm maple syrup and fruit.

Cluten Free Corn Fritters

3 cups non gmo corn kernels

2 large eggs, room temperature

4 tablespoons gluten free flour blend

2 tablespoons fresh chopped dill

1 teaspoon baking powder

Sea salt and black pepper

Coconut oil (for frying)

Combine all the ingredients in a large bowl, stir well to combine. Season with sea salt and black pepper. In a large skillet, add one cup of oil to the pan on medium heat. When hot, drop teaspoonfuls to the pan. Don't flatten it, leave it in a heap and don't mess with it until the first side is ready to flip (about 3 minutes). Flip over for a further three minutes. Remove and drain on a paper towel. Season with fresh black pepper and sea salt.

Sprinkle with powdered sugar/icing sugar. Serve with pure maple syrup on the side.

Spiced Apple Cranberry Pancakes

1 1/4 cup all purpose unbleached flour
1 cup apple (remove skin, cored, and chopped finely)

1/2 cup dried cranberries

1 cup full cream milk
1/4 cup sour cream

1 tablespoon pumpkin spice

1/2 cup butter, melted
2 eggs, room temperature
1/2 cup sugar
1 teaspoon salt
1 teaspoon baking powder

In a mixing bowl, combine apples, pumpkin spice, and sugar. Blend the rest of the ingredients together until smooth. Fold in apples and cranberries.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with maple syrup (warm).

Marmalade Cream Cheese Muffins (gluten-free)

2 cups baking and biscuit mix (gluten-free)

1/2 cup sugar

2 tablespoons orange zest

2/3 cup fresh orange juice

1/2 cup butter, melted

3 eggs, room temperature

3 tablespoons orange marmalade

12 1 inch cubes cream cheese, cold

2 tablespoons orange marmalade (glaze)

Preheat oven to 375 F.

Whisk all the wet ingredients to fully combine. In a separate bowl, combine all the dry ingredients. Add wet ingredients to dry and fold to combine. 

Scoop into a lined 12 cup muffin pan 3/4 full. Insert cream cheese cube into the center. Bake for 20 to 25 minutes or until muffins are baked and golden color. Remove from oven and glaze with orange marmalade.

Lemon Blackberry Pancakes

1 1/4 cup all purpose unbleached flour

2 cups blackberries/boysenberries

1 cup full cream milk

1/4 cup sour cream

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

1/2 cup butter, melted

2 eggs, room temperature

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking powder

Blend all the ingredients together (except blackberries/boysenberries) until smooth.

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle and scatter blackberries/boysenberries on top. Cook until bubbles appear on the surface (about 1 to 1 1/2 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter and blackberries/boysenberries.

Serve with maple syrup (warm).