<<Disclaimer: Verify this information before applying it to your situation.>>
I thought I'd pass along some recipes that we have tried and enjoyed.
These come from a leaflet entitled "Recipes for people with Gluten
Intolerance". The leaflet is published by Best Foods, a division of CPC
International, Inc. To get your own copy of the leaflet, write to:
Gluten Intolerance Recipes
Dept. ARX, Box 307
Coventry, CT 06238
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CORN STARCH CREPES
2 eggs
3/4 cup milk
1 Tbsp. Mazola corn oil
1/4 tsp. salt
1/2 cup Argo or Kingsford's corn starch
Mazola No Stick cooking spray
In a blender, combine the first 5 ingredients; blend 30 seconds or until
smooth. Spray a 6-inch skillet or crepe pan with cooking spray. Heat
well over medium-high heat. Pour about 2 Tbsp. of the batter into the
center of the skillet, rotating quickly to evenly coat the bottom. Cook
about 30 seconds or until the edge begins to brown and pull away from
the pan. Carefully turn the crepe and cook 30 seconds longer. Slide it
out of the skillet onto a wax paper-lined tray. Repeat with the
remaining batter. Fill as desired.
Makes 12 (6-inch) crepes. Each unfilled crepe provides 50 calories,
2 g. protein, 6 g. carbohydrate, 3 g. total fat, 1 g. polyunsaturated
fat, 1 g. saturated fat, 40 mg. cholesterol; 65 mg. sodium.
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CREPE LASAGNE
1 batch of Corn Starch Crepes batter (see the recipe above)
15 oz. lowfat ricotta cheese
2 cups (8 oz.) shredded, part skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 egg
1 jar (14 oz.) prepared gluten free spaghetti sauce
For the crepes, spray a 9-inch skillet with cooking spray and heat well
over medium-high heat. Pour 1/2 cup of the batter into the center of
the skillet, rotating quickly to evenly coat the bottom. Cook about 1
minute or until the edge begins to brown and pull away from the pan.
Carefully turn the crepe; cook 1 minute longer. Slide it out of the
skillet onto a wax paper-lined tray. Repeat to make 3 (9-inch) crepes
in all.
In a medium bowl, combine the ricotta cheese, 1-1/2 cups of the
mozzarella cheese, the Parmesan cheese, and the egg; mix well. Spoon
1/4 of the spaghetti sauce in the bootom of a 9-inch round cake pan or
baking dish. Top with 1 crepe, half the cheese mixture, and additional
sauce. Repeat the layer once, then end with the third crepe. Top with
the remaining sauce and mozzarella cheese.
Bake at 350 degrees F for 35 minutes or until hot and bubbly. Let it
stand for 10 minutes before serving. Cut it into wedges.
Makes 6 servings. Each serving provides 400 calories, 24 g. protein,
27 g. carbohydrate, 22 g. total fat, 3 g. polyunsaturated fat, 10 g.
saturated fat, 160 mg. cholesterol, 810 mg. sodium.
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-- Jim Lyles ................... Home: [log in to unmask]
-- Holly, Michigan, USA ........ Work: [log in to unmask]
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