Gluten free Crepes with asparagus and Brie. Crepes, like pasta, lend themselves to many variations. So, to move away from the classic ricotta and spinach, or ham and cheese, here is a perfect vegetarian alternative for spring: asparagus and brie. With a little béchamel and grated cheese as a side dish, to make them more moist and tasty.
In this case, I made gluten-free crepes, using the Mulino Marello gluten-free flour blend for Crepes, perfect for this type of preparation and without thickeners, gums, sugars or other added ingredients.
Gluten free Crepes with asparagus and Brie
Ingredients: (8-10 crepes)
- 200g Gluten-free flours for Crepes
- 3 eggs
- 200ml milk
- 1 pinch of salt
- 1 bunch of steamed green asparagus
- 150g Brie
- 500ml gluten-free bechamel
- 2 tablespoons of grated cheese
- White pepper
- 1 knob of butter
Directions:
- First take care of the eggs, beating them with a whisk. Then add the sifted flour and milk slowly, continuing to mix with the whisk, as you pour, to obtain a smooth and lump-free mixture.
- Add a pinch of salt and a pinch of pepper and then mix well, so that the mixture is evenly flavored.
- At this point, heat a knob of butter in a non-stick pan. When the pan is hot, pour a ladle of mixture and quickly rotate the pan to the sides, so that the mixture spreads. It is important to finish the operation before it starts to congeal even on the surface, otherwise your crepe may not be round.
- Cook until golden brown, turning halfway through cooking on the other side and then arranging the crepes to cool on a plate. Continue to prepare all the other crepes before filling.
- Prepare the asparagus so that they are ready for filling, cutting the entire lower part into slices, but leaving 3-4cm of the tip intact, which you will use to decorate. Before cutting them, if you use them fresh, I recommend that you soften them a little by steaming them quickly.
- Then arrange a thin layer of béchamel on a large pan and start adding your crepes, which you will have stuffed with bechamel, asparagus slices, 3-4 pieces of Brie and a sprinkling of grated cheese. Then fold them first in half and then in 4 and start arranging them inside the pan.
- Then garnish with a spoonful of bechamel, a pinch of asparagus and a sprinkling of grated cheese on each crepes.
- Finally, bake in a preheated static oven at 200° C for 25-30 minutes. The surface should be golden brown, but the crepes should not be too dark.
