These vegan and gluten free crepes cannelloni filled with spinach and mushrooms are a great main course for the Holiday season (and not only then of course!)
They are easy to make and the gluten free and dairy free bechamel is creamy and delicious. Also, spinach and mushrooms are always a great match, aren’t they?
I have picked this vegan filling because it is one of my favorites, but you can use anything you love the most, from the classic spinach and ricotta to a meaty or vegan ragu, adding some nice tomato sauce on top of the bechamel!
P.S. Yes, I said ricotta and meat, I’m not fully vegan and this is not a fully vegan blog, but an allergy friendly one, so no judgement here, you choose what you like and what you feel it’s best for you 😉
I hope you will make these gluten free crepes cannelloni and that they are a nice idea for your lunch or dinner, at Christmas and throughout the whole year!
Let me know if you make them and what your favorite filling is and don’t forget to tag me on Instagram if you make this or any of my recipes!
Here are another couple gluten free recipes for the Holidays! My Italian traditional Christmas Sweet Bread and my Spiced Red Wine Liqueur!
Ciao!
Sonia
These vegan and gluten free crepes cannelloni filled with spinach and mushrooms are a great main course for the Holiday season (and not only then of course!)
- 150 gr gluten free brown rice flour
- 50 gr gluten free white rice flour
- 50 gr potato or other gluten free starch
- 1/2 tsp salt
- 1 tbsp seed oil
- 400 gr gluten free plant based milk (best if soy)
- 50 gr potato or other gluten free starch
- 40 gr margarine or vegan butter
- pinch of nutmeg
- salt to taste
- 500 gr gluten free plant based milk (best if soy)
- 150 gr sliced/chopped button or portobello mushrooms
- 1/2 chopped onion
- 500 gr fresh spinach leaves
- garlic powder (or fresh chopped garlic)
- 2-3 tbsp white wine
- olive oil, salt, pepper
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add the dry ingredients to a bowl, the liquid parts and whisk well until you have a smooth batter without lumps
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heat a non sticking pan, lightly grease with seed oil and make the crepes by pouring 2-3 spoons of the batter at a time, spreading it out into round thin disks
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cook the crepes a couple minutes on each side then place them on a wide baking sheet, without overlapping them (so they won’t stick)
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cover with a napkin to keep them soft
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add a couple tablespoons of olive oil and the chopped onion to a pan and let it soften a few minutes over medium heat
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add the chopped mushrooms, salt, pepper, onion powder to taste and let cook a few minutes then add the white wine and let it evaporate
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add the fresh spinach a couple handfuls at a time, let them wilt, stir
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let the cooking liquid evaporate
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in a non sticking pan add the vegan butter, the starch, salt, nutmeg and half of the plantbased milk. Put over low heat and stir everything until you have a smooth mixture without lumps
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add the remaining milk and keep stirring until you get a thicker “batter”
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pre-heat the oven at 180 C / 350 F
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drizzle the bottom of a baking pan with a couple tablespoons of olive oil, add a thin layer of bechamel
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add the filling (without any left cooking liquid) along the center of each crepes, roll the crepes and place them in the baking pan
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cover with the remaining bechamel and some of the filling, if you have any left (you can drizzle parmesan cheese or vegan cheese on top too)
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bake for 30-35 minutes or until the top is nice and brown-ish.
1 Comment
Hi, how much wine do we add?