Gluten-Free Mushroom, Ham, and Cheese Crepes

This filling is excellent for brunch, lunch, or a light supper. You can vary the herbs.

Serves: 12Hands-on: 1 hourTotal: 1 hour 20 minutesDifficulty: Medium

Serves: 12


  • 2 large eggs
  • 1 cup whole milk
  • ½ tsp. salt
  • ½ cup chestnut flour
  • ½ cup rice flour
  • 1 Tbsp. butter (plus more as needed)
  • 3 Tbsp. unsalted butter
  • 3 Tbsp. corn flour
  • 2 cups whole milk or heavy cream, warmed
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ⅛ tsp. ground nutmeg
  • 2 Tbsp. olive oil
  • 1 cup cremini mushrooms, brushed clean and chopped
  • 1 cup chopped ham
  • 6 sage leaves, shredded
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup gluten-free ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese
  • 1 Tbsp. chopped fresh parsley


  • Make the crepes: In a food processor, mix the eggs, milk, and salt until blended. With the motor on low, slowly add the flours, stopping occasionally to scrape down the sides of the container.
  • Heat 1 tablespoon butter in a nonstick sauté pan over medium heat. Pour in the batter by a ½ cup. Tilt the pan to spread the batter thinly.
  • Cook the crepes until browned, about 3–4 minutes on each side; place on waxed paper and sprinkle with a bit of rice flour to prevent them from sticking.
  • Make the cream sauce: In a small saucepan over medium-low heat, melt the butter and stir in the flour. Sauté, stirring for 4–5 minutes. Add the warm milk or cream, whisking constantly until thickened to desired consistency. Stir in the salt, pepper, and nutmeg.
  • Make the filling and assemble: In a medium sauté pan, add the oil and sauté the mushrooms until softened, 5–7 minutes. Add the ham and sage leaves, season with salt and pepper, and cook for 2 minutes. Transfer to a bowl, and mix in the ricotta and egg.
  • Heat the oven to 350°F. Lay out the crepes. Place 1 tablespoon filling on each. Roll up and place in a baking dish. Cover with cream sauce and sprinkle with Parmesan cheese.
  • Bake for 20 minutes, until cheese is nicely browned. Garnish with parsley, and serve hot.