Braised Beef Crêpes with Savory Pumpkin Gravy
Pumpkin puree adds amazing depth to the not-so-classic beef gravy and gluten-free crêpes. Photo: Andrew Grinton
Makes: 8 crêpes
Free of: gluten and all top allergens
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- 2 1/2 lbs boneless beef chuck roast
- 1 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 2 tbsp canola oil
- 1 cup diced yellow onion
- 3/4 cup tomato sauce
- 1 cup dry red wine
- 2 cups allergy-friendly beef broth
- 2 bay leaves
- 2 cups chickpea flour
- 2 cups water
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 12 oz cremini or button mushrooms, quartered
- 4 tsp olive oil, divided
- 1/4 tsp salt, divided
- 1/4 tsp black pepper, divided
- 1 cup carrots, peeled and chopped into ½-inch pieces
- 1 cup parsnips, peeled and chopped into ½-inch pieces
- 5 oz baby spinach leaves
- Reserved beef pan juices
- Allergy-friendly beef broth, as needed
- 1 can (15 oz) pumpkin puree
- 1 tbsp maple syrup
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp black pepper
- For braised beef, preheat oven to 325° F. Evenly rub all sides of beef with chili powder and oregano.
- Heat oil in a 3-quart Dutch oven over medium-high heat. Add beef and brown, about 2 minutes per side. Transfer beef to a pan.
- Decrease heat to medium. Add onion and sauté until golden brown, 4-6 minutes. Add tomato sauce and cook for 1 minute. Pour in wine and stir to deglaze pan. Cook for 5 minutes or until wine is reduced by half.
- Add beef with juices, broth and bay leaves. Bring just to a boil. Cover and transfer pot to oven. Bake until beef is fork-tender, about 3 hours, turning meat periodically.
- For crêpe batter, put chickpea flour, water, oil, salt and pepper in a blender and blend until smooth. Let rest for 2 hours at room temperature.
- Transfer cooked beef to another pan, moisten with some pan juices and cover. Strain remaining pan juices into a glass measuring cup for pumpkin gravy; discard bay leaves and onion.
- For roasted vegetables, increase oven temperature to 425° F. Line two rimmed baking sheets with parchment paper.
- Place mushrooms on one baking sheet and toss with 2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Place carrots and parsnips on second baking sheet and toss with remaining 2 teaspoons oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread all vegetables into a single layer and roast for 20 minutes. Remove mushrooms. Stir carrots and parsnips and roast 5 minutes more, or until fork-tender.
- Preheat a large skillet over medium-high heat. Add spinach and gently stir until wilted, about 1 minute.
- For pumpkin gravy, add enough broth to pan juices to equal 2 cups and pour into a small saucepan over medium heat. Cook until the liquid reduces to 1 1/2 cups. Whisk in pumpkin puree, maple syrup, cinnamon, salt and pepper and bring just to a boil. Thin with additional broth, if needed, and keep warm.
- Shred beef with two forks.
- Heat oil in a crêpe pan or medium nonstick skillet over medium heat. Pour in 1/3 cup crêpe batter and gently tilt to spread evenly. Cook until edges are dry and underside is lightly golden, 1-1½ minutes. Gently flip crêpe and cook for 1 minute. Slide crêpe onto a plate and cover to keep warm while cooking remaining crêpes.
- Plate a crêpe and top half with 1/3 cup shredded beef, 1/4 cup roasted vegetables and sautéed spinach. Fold crêpe over filling. Ladle 1/2 cup pumpkin gravy over crêpe. Repeat with remaining crêpes.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes