For the gluten free crepes

• add the dry ingredients to a bowl, the liquid parts and whisk well until you have a smooth batter without lumps
• 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
• 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)
• cover with a napkin to keep them soft

For the filling

• add a couple tablespoons of olive oil and the chopped onion to a pan and let it soften a few minutes over medium heat
• 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
• add the fresh spinach a couple handfuls at a time, let them wilt, stir
• let the cooking liquid evaporate

For the gluten free bechamel/white sauce

• 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
• add the remaining milk and keep stirring until you get a thicker “batter”

• pre-heat the oven at 180 C / 350 F
• drizzle the bottom of a baking pan with a couple tablespoons of olive oil, add a thin layer of bechamel
• add the filling (without any left cooking liquid) along the center of each crepes, roll the crepes and place them in the baking pan
• 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)
• bake for 30-35 minutes or until the top is nice and brown-ish.