Gluten Free Crepe Pasta in Meat Ragout

Instead of using pasta, try making crepes and cutting them to resemble it and tossing it with your favourite sauces. Here's Chef Jason's take on crepe pasta with meat ragout.

All Spices used in this dish are Available at all supermarkets locally and selected West Indian Marts in USA, UK, Canada or contact them via their Chief Brand Facebook Page to speak with a Sales Rep,

Chef Jason.

Click Here to Watch Tutorial Video

Gluten Free Crepe Pasta in Meat Ragout

Yield: 3 Persons

Ingredients Needed

  • ·         2 Cups of Cassava Flour
  • ·         1 ½  Cups of  Almond Milk
  • ·         1 Cup Water
  • ·         4 Tbsp of Butter ( Melted )
  • ·         4 Eggs ( Beaten )
  • ·         1 Tsp Chief Brand Himalayan Pink Salt
  • ·         ½ Tsp of Chief Brand Black Pepper
  •           4 Tbsp of Coconut Oil  ( Divided
  • ·         2 Tbsp Each Minced Garlic & Onions
  • ·         ¼ Cup chopped Button Mushrooms
  • ·         1 Tsp Minced Pimentos
  • ·         1 Tbsp Each Chives and Celery
  • ·         ½ lb Minced Beef
  • ·         1 Tsp Each of Chief Brand Salt and Black Pepper
  • ·         2 Cups of Tomato Sauce
  • ·         3 Tbsp of  Peanuts ( Chopped )
  • ·         1 Tbsp of Chopped Basil
  • ·         2 Tbsp of Parmesan Cheese

Method

 Mix all crepe ingredients in a large bowl and whisk the mixture until lumps dissolve. Let the mixture sit for about 15 minutes at room temperature. It will thicken after 15 minutes.

Heat frying pan until hot, brush lightly with coconut oil, using a soup ladle or 1/4 measuring cup, pour small amount of batter into the frying pan as you roll the pan from side to side just enough to cover the bottom of the pan evenly with a thin layer of crepe batter.

The key is to cover the bottom of the pan with just a slightly thin layer of batter, cook for 30 seconds on each side and then set aside.

Thinly slice crepes into long pieces like pasta and set aside.

To make Meat Ragout, place a medium sauce pan over high heat, add 2 tbsp of Coconut Oil and sauté the onions, garlic, pimentos, celery and chives for 1 minute. Then add the mushroom and cook for additionally three minutes.

Carefully place in the minced meat, seasonings and cook for 3 minutes. Add the tomato sauce and simmer for 3 minutes. Remove from heat, add the crepe pasta, peanuts and toss.

To serve, place pasta in serving bowl and sprinkle on chopped basil atop and parmesan cheese. Enjoy.

Jason Peru