Savory Crepes

• 2 lg. eggs
• 3/4 c. milk
• 1/2 c. water
• 1 c. gluten free flour
• 3 T. butter, melted
• 1/4 tsp. salt
• 1/4 c. chopped spinach
• butter, for cooking batter

Filling

• 2/3 c. chopped cooked chicken
• 2/3 c. chopped spinach
• 1/2 c. diced tomato
• 1/2 c. sliced green onion
• 1/2 c. cheddar cheese, shredded
• 1/4 c. Dorothy Lynch Home Style, plus extra for topping

Number of Servings: 8

Crepes:

In blender, combine all ingredients and pulse for 10 seconds. Refrigerate the batter for one hour. Allowing the batter to settle makes it less likely to tear when cooking. Batter can be made up to 48 hours ahead of time and stored in the refrigerator. Check the consistency of batter before cooking and if it has thickened from sitting in fridge, add a small amount of water. Heat a small non-stick pan coated with butter. Using a small measuring cup or scoop, pour one ounce of batter into center of pan and swirl to spread evenly. Cook for 30 seconds, until sides begin to turn up and then flip. Cook 10 more seconds and then transfer to a plate or cutting board to lie flat to cool. Continue until all batter is used.

Filling:

Mix all ingredients in a medium sized mixing bowl. Divide filling among crepes and roll. Drizzle with additional Dorothy Lynch. Garnish with extra vegetables if desired. Serve warm. Enjoy!

Notes:
2016 Iowa State Fair Third Place Winner