gluten free cannelloni

Gluten Free Stuffed Crepes

Gluten Free Stuffed Crepes

gluten free stuffed Crepes

The more you make this recipe, the better and quicker you’ll be producing these lovely crepes. Once you tasty them you’ll never go back to ready-made ones. Perfect for lunch boxes and light, fulfilling meals.

Prep. Time: 10 mins. approx.
Cooking Time: 20 mins. approx.

  • Cuisine
    • English
  • Course
    • Brunch
  • Cooking Method
    • Cooking


  • 1 Pack of Isabel’s Crepe mix
  • 1 Tbsp veg oil or melted butter
  • 320ml of milk or milk substitute
  • 2 large free range eggs

Savoury filling

  • 500g of lean minced beef
  • 1 Medium onion chopped
  • 2 Medium garlic glove crushes
  • 2 De-seeded and chopped tomatoes
  • 2 Tbsp tomato purée
  • A handful of chopped parsley and the green tops of springs onions.
  • A pinch of Oregano


  1. Place the Crepe mix onto a large bowl and make a well in the middle. Add the lightly whisked eggs, oil or melted butter and a little of the milk, whisk vigorously with a balloon whisk to make a lump free batter.
  2. Then slowly add in the rest of the milk mixing well to form a thin batter.
  3. Lightly grease and preheat a heavy-based non-stick frying pan. Pour in a ladleful of batter and tilt the pan to cover the base with a thin layer.
  4. Cook over a medium heat for 1 minute or until the bottom of the crepe becomes golden brown. Turn over with a palette knife or a spatula and cook the other side for a further 1 minute. Place the pancake in a cooling rack and repeat the process with the remaining batter, greasing the pan again if necessary.
  5. Sauté the mince beef until all separated, then ad the ingredients, firstly the onion and garlic and so on. re-fry until cooked, then set aside to cool ready to fill the pancakes.
  6. Once you have filled the pancakes place them on a non stick baking tray, ad a some tomato sauce on top, sprinkle grated cheese and oregano then place the tray in the oven for 10-12 minutes or until the cheese has melted. Serve with salad.

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