Gourmet Gluten-Free French Brunch: Brie Stuffed Crepes with Mushroom Dijon Sauce

Allergens

Dairy, Eggs

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 1 1/2 cups milk (dairy or non
• dairy alternative)
• 2 large eggs
• 1 tbsp melted butter
• 1/4 tsp salt
• 6 oz Brie cheese, sliced
• 2 cups mushrooms, sliced
• 1/2 cup white wine
• 1 tbsp Dijon mustard
• 1/4 cup heavy cream (dairy or non
• dairy alternative)
• Fresh parsley, for garnish

Instructions

1. In a large bowl, whisk together the gluten free flour, milk, eggs, melted butter, and salt to create a smooth batter. Allow it to rest for 30 minutes.
2. In a pan over medium heat, sauté the sliced mushrooms in a little butter until tender and slightly browned. Add white wine, Dijon mustard, and heavy cream. Simmer until the sauce thickens, then set aside.
3. Heat a non stick pan or crepe maker over medium heat. Pour 1/4 cup of batter into the pan, swirling it around to create a thin, even layer. Cook for about 1 minute on each side until golden brown. Repeat with the remaining batter.
4. Place a slice of Brie cheese in the center of each crepe and fold them into quarters.
5. Serve the crepes warm, garnished with fresh parsley and drizzled with mushroom Dijon sauce.

Chef’s Insight

The contrasting textures of the crepe, Brie, and mushroom sauce create a memorable brunch dish that is both comforting and elegant.

Notes

Ensure you use gluten-free flour for a truly gluten-free dish.