I basically made some gluten free crepes with potato starch and eggs. You can use this recipe to make noodles, or crepes, or blintzes, or really whatever you like-they're versatile. Be warned, the first couple crepes will flop. I don't know why, they just will-but stick with it-the results are light and delicious...except for all the cheese, which isn't light at all. You know what I mean...
You Will Need:
About 6 cups of chunky spaghetti sauce (I made mine with tons of carrots, onions and red bell peppers)
About 4 cups grated cheese (I used Provolone and Pepato)
For the cheese filling:
2 cups full fat cottage cheese, drained and forced through a sieve
2 large eggs
A handful of grated mozzarella
For the crepes:
3 large eggs
1 1/3 cups cold water
6 tablespoons potato starch
1/2 teaspoon salt
3 teaspoons cooking oil
Butter for the pan
With a hand mixer, beat together everything except the butter until thick like cream. heat a small (5 inch) pan and toss in a knob of butter. When pan is hot, pour in about 2 tablespoons of the batter (stir it between crepes to keep the starch from settling). Tilt to coat the pan and cook until dry. Turn, and cook a minute or two longer until golden. Transfer to a plate and make the next. I did not need to keep re-buttering the pan, but this will largely depend on your pan.
When cool, fill the crepes with the cheese filling, and fold closed. return to frying pan and fry in a bit of butter until browned nicely on both sides. Set aside on a plate.
Preheat oven to 350 degrees F.
In an 8x8 pan, cover the bottom generously with spaghetti sauce. Layer in the crepes, then cover with a layer of cheese. Repeat with a second layer finishing with sauce and cheese. Bake (on a baking sheet just in case) for about an hour. Let stand 10 minutes before cutting and serving.
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