We had crepes again last night, they really are so good. I was in a more savory mood so a whipped up a mushroom gravy to go with mine, and it was simply splendid. I was really happy I had some leftover, because it also was excellent up top of my grilled chicken and mashed potatoes tonight.
2 tablespoons soy-free margarine, divided
8 oz sliced white mushrooms
2 T sweet rice flour
2/3 cup rice milk
1/2 teaspoon salt
pepper to taste
Melt 1 tablespoon margarine over medium-high heat and add mushrooms. Saute mushrooms until tender, add in remaining margarine and the sweet rice flour and stir until combined. Add in milk, and cook until thickened. Season with salt and pepper.