You can use crepes if you want, but they are not necessary - the filling is good by itself. We made crepes using Jules GF flour and coconut milk, and they turned out pretty well. We had to tweak the recipe since this was the first time with the coconut milk. Once I figure out quantities, I can post the recipe if anyone wants it!
We made bigger crepes (dinner-plate size), placed the filling in the middle and folded up the edges around it.
1 Eggplant, diced into medium-sized cubes
2-3 Yellow Squash, diced into medium cubes
1 Red onion, diced
1-2 lbs Chicken, diced (I figure 4-5 ounces of chicken per person as we eat a lot of protein)Extra-virgin Olive Oil (a generous amount)
Black pepper, to taste
Salt, to taste
Herbes de Provence (sorry - no quantity) - I just shake it on for a light coating, stir the mix up and repeat.
I combined everything except the spinach into a 9x13 glass pan (this morning I made extra, so I used 2 pans) and baked it at 350 for 35 minutes. Oh, and I covered each pan with aluminum foil.
While that bakes, dice up the tomatoes and prep the spinach:
2-3 Tomatoes (mine were on the small size so I used 3), diced
Spinach - maybe 3-4 cups - I just filled up the colander (I cooked it separately, just until it wilted on the stove).
After removing the filling from the oven, I added the spinach and tomatoes.
Since we served it on crepes and the original recipe had Brie in it, I used a spreadable brie and spread a thin layer on each crepe before adding the filling. You can omit this if you're not eating dairy, and it's still very tasty!
If you have any questions, let me know!! :)