6 Crepes (Please refer to my recipe “Crepes with strawberries and ice-cream” and substitute the flour for gluten free flour.
Chicken breasts- 200 g (cut into 5 cm strips)
Juice of 1/2 a lemon.
Spinach- 100 g
Cherry tomatoes- 100 g (halved)
Mushrooms – 200 g (sliced)
Salt, pepper to taste.
For bechamel sauce:
Milk- 400 ml
Butter- 30 g
Flour- 30 g
Parmesan- freshly grated – 2 table spoons.
I make my Bechamel sauce in Thermomix ( yes i am very lucky), while i cook everything else, my sauce cooks, but of course you can make it in a pot .
Heat the butter in a pot, add flour (gluten free in this case) stir it for a 10 seconds and start adding milk, one ladle at a time. Keep on stirring constantly and adding milk, when finished set aside.
Marinate your chicken in lemon juice, salt and pepper for 20 minuets.
Heat the oil in a pan and cook chicken, till slightly browned, add cut mushrooms stir.
Cook till water from mushrooms evaporates, add spinach, followed by tomatoes. Stir and cook for a further 5 minuets. Add bechamel sauce and mix all well together.
Start assembling, put a chicken mixture on a side of crepe and fold them into envelopes.
Just before serving heat in the oven for 15 minuets.