French · Lunch
Ham and Cheese Crepe Wrap (Gluten-Free)
A gluten-free crepe made from rice and buckwheat flour is filled with warm ham and melted Gruyere, folded into a wrap with Dijon mustard and fresh chives. Pan-cooked until the cheese turns molten, it delivers a light, savory bite rooted in French bistro technique.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
536Calories
38.2gProtein
28.5gFat
30.8gCarbs
5.9gSugar
2.3gFiber
1671mgSodium
372mgChol
14.8gSat Fat
660mgPotassium
380mgCalcium
3.1mgIron
1.8mcgVitamin B12
1.5mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Whisk rice flour, buckwheat flour, egg, whole milk, and salt together until smooth and pourable, with no dry lumps.
2
Rest
Let the batter sit at room temperature for 10 minutes so the flours hydrate and the crepe cooks evenly.
3
Cook
Pour batter into a buttered nonstick skillet over medium heat, swirling to coat thinly, and cook for 2 minutes until edges lift and the underside turns golden brown.
4
Build
Flip the crepe, scatter grated Gruyere and ham slices over one half, fold the other half over, and cook on medium-low for 2 minutes until cheese melts completely.
5
Finish
Slide the crepe onto a board, spread Dijon mustard along the open edge, and roll it into a tight wrap shape.
6
Plate
Scatter chopped chives over the top and serve the wrap warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g cooked ham
- 2.2 oz60g Gruyere cheese
- 1/2 cup60g rice flour
- 4 tbsp30g buckwheat flour
- 22 eggs
- 2/3 cup160ml whole milk
- 2 tbsp28g butter, divided
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
