Dairy Free Savory Chicken and Mushroom Crepes

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Dairy Free Savory Chicken and Mushroom Crepes

Thin, delicate crepes made from a blend of rice flour and buckwheat flour form the base of this elegant dish, rolled around a savory filling of tender chicken and golden, deeply caramelized cremini mushrooms. The filling comes together in a fragrant, thyme-scented sauce built on rich chicken broth, thickened until it clings to every piece of chicken and mushroom. Fresh parsley adds a bright, herbal finish, and a light dusting more on top makes each crepe look as good as it tastes. Rolling the crepes is simple: fold, tuck, and roll into neat cylinders that hold their filling through the last bite. This is the kind of recipe that feels special enough for brunch with guests but is straightforward enough for a weeknight dinner. It's a genuinely satisfying option for anyone cooking dairy free, with no shortage of flavor or texture to make up for it.

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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
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
¼ cup water
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp salt

For the filling

1 lb boneless, skinless chicken breasts, cut into ½-inch pieces
8 oz cremini mushrooms, thinly sliced
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp olive oil
2 tbsp rice flour
1 cup chicken broth
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp fresh thyme leaves
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp salt

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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