• Gluten free batter
  • 250 ml (1 cup) rice flour
  • 250 ml (1 cup) buckwheat flour
  • 4 eggs
  • 500 ml (2 cups) 2 % mg partially skimmed milk
  • Filling
  • One 250 gr package (3 cups) Les cultures de chez nous sliced leeks
  • 250 ml (1cup) sliced mushrooms
  • 250 ml (1 cup) grated Gruyere cheese
  • 60 ml (1/4 cup) chopped walnuts
  • 45 ml (3 tbsp.) butter
  • 60 ml (1/4 cup) rice flour
  • Salt et pepper (gluten free) to taste
  • 5 ml (1 tsp.) chervil
  • 1 pinch of nutmeg
LeeksFind our bag in yourlocal grocery store


  • Beat the eggs and milk while gradually adding the flours and continue beating until the mixture is smooth.
  • Preheat an anti-adhesive frying pan to medium high. Pour 1/4 cup of crepe batter into the pan and turn once the batter has completely set. When properly browned, remove and place on a serving dish and set aside. Repeat until all of the batter has been used.
  • Melt 15 ml of butter in a casserole and brown the leeks, mushrooms and walnuts over medium high heat for 5 minutes. Drain and set aside
  • Preheat the oven to 375ºF (190ºC).
  • Melt the rest of the butter in the casserole, add the flour and whip. Gradually add the milk and seasonings. Continue cooking until the mixture thickens then reduce to warm. Garnish each crepe with the mixture. Fold or roll the crepe and sprinkle with cheese. Cook in the oven for 15 minutes.

Chef's notes

N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by and