Low Sodium Savory Chicken and Mushroom Crepes

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Low Sodium Savory Chicken and Mushroom Crepes

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Ingredients

4 servings

For the crepes

½ cup rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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¼ cup buckwheat flour
2 large eggs
1 cup whole milk
¼ cup water
2 tbsp unsalted butter, melted
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
8 oz cremini mushrooms, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp rice flour
1 cup chicken broth
½ cup heavy cream
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
Whisk together the rice flour, buckwheat flour, and salt in a large mixing bowl. Add the eggs, whole milk, water, and melted butter, and whisk until the batter is smooth and thin — it should flow like heavy cream with no lumps. Cover and rest at room temperature for 30 minutes to allow the flours to fully hydrate.
2
Heat a 10-inch nonstick skillet over medium heat and lightly brush with a small amount of butter. Pour in about 3 tablespoons of batter and immediately tilt and swirl the pan so the batter spreads in a thin, even circle covering the bottom. Cook until the edges are set and lightly golden and the surface looks dry, about 1 to 1½ minutes. Flip with a spatula and cook for 30 seconds more. Slide onto a plate and repeat with the remaining batter, stacking the crepes with a small piece of parchment between each. You should have about 8 crepes.

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