Crepes #2 (Gluten-Free)

This recipe comes to us from Shirley Sanchez
Preheat oven to 400.
Ingredients:
4-5 eggs
¼ of a bag (of a 1lb bag) of chopped, frozen spinach
½ package of cooked and drained bacon (or more if you desire)
½ lb. of cheese of your choice
½ lb. shredded cheese of your choice
Garlic, salt & pepper to taste
See the desserts/pie crust recipes for a good crust.
Cut uncooked bacon into small pieces and cook. Drain fat. Beat eggs to break up the yolks, then add remaining ingredients and mix together. Pour mixture into pie crust. Sprinkle shredded cheese on top of mixture. Cover with foil and bake for approx 1 hr or until eggs are cooked. Once eggs are cooked, uncover pie and place under the broiler for 30 seconds to 1 minute to brown the che...

(makes about 14 crepes)
1 ½ cups of cornstarch*
¾ cups tapioca flour*
2 tablespoons sweet rice flour (optional, but if you use it decrease tapioca flour by that amount)*
pinch of salt
3 eggs
2 ½ - 3 cups of milk (enough to make a thin batter)


*OR you can use 2 ¼ cups of almost any combination gluten free flour. I like to include at least ¾ cup of cornstarch because the crepes are lighter.
Place dry ingredients in a bowl. Make a well in the center. Gradually beat in the eggs and milk to make a smooth batter.
Spray a 7 inch frying pan or coat w/ oil and heat the pan until its hot. Add about ¼ cup of batter and tip pan to cover the entire bottom. Cook the crepe for 1-2 minutes or until the bottom is cooked. Turn the crepe over and c...

Vichyssoise is one of the Grand Dames of chilled cuisine, and one of the tastiest, most satisfying of all cold soups. This version marries puréed leeks, onions, potatoes, cream, and chicken stock  to create a thick, delicious soup that is certain to please.
Ingredients:
3 leeks sliced thin
3 cups chicken broth
1/4 cup heavy whipping cream
1 large onion, sliced
1 cup potatoes, peeled and thinly sliced
1 tablespoon butter
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
Directions:
Melt butter in a large stock pot over low heat.
Add leeks and onion, cover, and gently sweat until soft, about 8-10 minutes. Do NOT let them brown.
When leeks and onions are soft, add potatoes, salt, pepper, ...

Celiac.com 04/11/2013 - Want to make a fancy, romantic meal for the meat lovers in the house? Want to do it in style, but without too much effort?
This recipe for filet mignon will do the trick nicely. The filets are first marinated in a Burgundy wine sauce, and then topped after cooking with Burgundy butter.
The result is this smashing culinary home run that will invite cheers of approval from your guests.
Ingredients:
2 (6 ounce) filets mignon
2 cups Burgundy wine
¾ cup olive oil
¾ cup soy sauce
1 cup gluten-free oyster sauce ( I use Choy Sun Oyster Flavored Sauce by Lee Kum Kee)
2 teaspoons garlic, minced
1 teaspoon dried oregano
Burgundy butter:
¼ cup butter, softened
½ teaspoon Burgundy wine
1½ tablespoon minced shallots
½ tablespoon mince...