• chef janet

Gluten-Free Tartlettes

A Super Bowl party with a traditional sports menu of beer, wings, corn dogs and guacamole inspired me to include a little elegance. Gluten-free crepes can act as a shell for any filling you like - recipe below. Rudi’s or BFree gluten-free tortillas, or any soft gluten-free tortilla will also work in place of the crepe. Make a whole bunch and fill them with everyone’s favorite ingredients.

Makes about 10-12 large or 3 dozen small tartlettes

Crepes 1/2 c gluten-free flour blend (without xanthan gum)

a pinch of salt 2 eggs, room temperature 2 tbsp unsalted butter 1/2 c milk (milk substitutes are fine)

Melt the butter and set aside.

Combine the dry ingredients in a small bowl.

Put the eggs and milk in a blender and blend for a few seconds. Add the dry ingredients and blend for 10 seconds. Scrape down the sides of the blender bowl.

Drizzle in the butter with the blender on low. Cover the blender and blend on medium a few seconds more.

Heat a small non-stick skillet and brush lightly with butter. With the heat on medium-high swirl and gently shake the skillet as you pour in about 2-3 tbsp batter. You are looking for a thin coating of batter. If you put in too much batter simply pour it out. Once the crepe is set, flip it over and cook another 30 seconds. Do not brown it as it will cook more in the oven.

Remove to a plate and cover. Continue this process and just stack the crepes on the plate keeping covered.

Pre-heat the oven to 350°

Make the Fillings:

Ricotta-Kale 1 cup ricotta cheese 6 kale leaves, rinsed and stemmed 2-3 artichokes (canned), finely chopped 1 egg 3 tbsp finely grated parmesan cheese pinch of white pepper pinch of nutmeg

Finely chop the kale, place in a bowl and microwave on high for 20-30 seconds just to wilt it slightly. Combine all the ingredients well.

Feta Apricot

Keep these ingredients separate: 1/3 c crumbled feta cheese 4 dried apricots, finely diced 3 tbsp chopped pistachios honey or agave syrup

If using a regular sized muffin tin, ideally the crepes should be cut to 4″ circles using a cookie cutter or the mouth of a large glass. If using a mini muffin tin cut out 2 1/2-3″ circles. If using the tortillas, heat them in the microwave for 7-8 seconds to make them a bit more pliable and cut out just like the crepes.

Spray the muffin tins with canola or oil spray. Reheat the cut circles in the microwave for a few seconds if they have cooled. Take one circle and push it into a well of the muffin tin. No need to worry if it cracks a little bit.

Spoon in some of the ricotta filling. Or for the feta filling, spoon in some feta, drizzle with a tad (1/4-1/2 tsp) honey and top with apricot and pistachios.

Bake for 10-12 minutes.


©2019 by Chef Janet, LLC