This is an example of how delicious meatless dishes can be. Crêpes with seitan stew is a tasty, healthy and easy recipe, you can prepare in a short time. Crêpes made with brown rice flour are very light and become a gluten-free dish ideal also for those who suffer from allergies.
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Stuffed Savory Crêpes with Seitan Stew
- Total Time: 1 hour 10 minutes
- Yield: 8 1x
Description
Brown rice, savory crêpes are a delicious wrap for a flavorful seitan stew. This recipe is a great meatless dish for a classy occasion.
Ingredients
- 100 g (3 1/2 oz-1/2 cup) brown rice flour
- 250 ml (9 fl oz/1 cup) milk
- 3 eggs
- a pinch of salt
- extra virgin olive oil to taste
- Ingredients for seitan stew
- two shallots
- 2 carrots
- 3 tbsp (45 ml) extra virgin olive oil
- 250 g (9 oz) seitan
Instructions
For the crêpes:
- Beat the eggs with a fork. Mix the flour and pinch of salt with the milk, then add the eggs , stirring quickly until you have a smooth batter. Let the batter rest for 30 minutes in the fridge.Once pulled out of the fridge, picked up a small amount of the dough, and pour it into an non-stick pan. Cook the crêpes no more than 2-3 minutes on each side and set aside.
For the Seitan stew:
- Finely sliced shallots and diced carrots. In a skillet, heat the oil and make brown the vegetables for 20 minutes. Add a pinch of salt and the seitan cut into cubes and stir for 3/4 minutes.
- Stuffed crêpes with the stew and brown in the oven for ten minutes.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main
- Cuisine: Vegetarian
Nutrition
- Serving Size: 2 crepes
- Calories: 250
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Frequently Asked Questions
What is seitan and how is it used in this recipe?
Seitan is a protein-dense meat substitute made from wheat gluten with a chewy, meaty texture. In this recipe it is cut into cubes and stir-fried with shallots and diced carrots for 3–4 minutes after the vegetables have browned for 20 minutes, creating the stew that fills the crêpes.
Why does the batter need to rest in the fridge for 30 minutes before cooking?
Resting the brown rice flour, milk, and egg batter allows the flour to fully hydrate and the gluten-free starch granules to swell, producing a smoother, more cohesive crêpe that holds together better in the pan. Skipping the rest can result in crêpes that tear when flipping.
