1 cup gluten free flour blend
1/8 teaspoon salt
2 large eggs, slightly beaten
2 Tablespoons butter, melted & cooled
1 1/2 cups milk
1 Tablespoon olive oil
1 small onion, finely diced
1/2 cup carrots, julienned
1/4 cup celery, chopped
2/3 cup red bell pepper, diced
1 cup mushrooms, sliced
3 Tablespoons sorghum flour
2 1/2 cups milk
2 cups chopped cooked chicken
1 1/2 cups cooked pearled sorghum
1 cup grated swiss or parmesan cheese
1/2 cup cream
2 Tablespoons chopped parsley
Salt and freshly ground black pepper
In a small bowl, place flour and salt; whisk to blend well; set aside.
In a large bowl, add eggs and butter; blend.
Add milk and whisk to blend well.
Add dry ingredients and whisk until the batter is smooth. The batter should be thin, pourable, and not very elastic. Add more milk, if necessary.
Heat a nonstick 12-inch skillet over medium-high heat & brush with oil.
When hot, ladle 1/4 cup of batter into the pan, swirling to spread evenly and thinly. Allow the batter to cook until set but not crispy (1 to 2 minutes), and flip with a wide spatula. Allow the other side to cook for about another 30 seconds.
Remove the crepe from the pan and cover with a moist paper towel.
Repeat with remaining batter and stack the crepes, covered, until ready to serve.
Heat oil in large skillet; saute onion, carrots, celery and bell pepper until tender crisp—2 to 3 minutes.
Add mushrooms and cook an additional three minutes.
Stir in flour and cook, stirring for 1 minute.
Gradually add milk, stirring continuously; bring to boil.
Remove from heat and set aside one cup of sauce for later.
Stir in chicken, sorghum, half of the cheese, parsley, and salt and pepper to taste.
Cool 5 minutes before filling crepes.
To finish, lay a crepe out on the counter & place 1/2 cup of filling along the center and roll up to enclose.
Place in a sprayed baking dish.
Combine the cheese with the reserved sauce and cream.
Spoon on the crepes before baking.
Bake at 350 degrees F for 30 minutes or until the cheese is golden and bubbly.