Gluten Free Savory Chicken and Mushroom Crepes

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Gluten Free Savory Chicken and Mushroom Crepes

These delicate crepes come together from a rice flour and buckwheat flour batter whisked thin and rested until silky, then cooked into lacy, golden rounds in a hot skillet. Inside, tender pieces of chicken breast mingle with cremini mushrooms sautéed until deeply golden, all bound together in a velvety sauce built from chicken broth, heavy cream, and fresh thyme. Each crepe gets rolled around a generous spoonful of that filling, so every bite delivers a little pocket of savory, creamy chicken and mushroom goodness. Fresh parsley adds a bright, herbaceous finish that keeps the whole dish from feeling too heavy. It's an elegant option for a weekend brunch or a cozy dinner, and it holds up beautifully as a gluten free centerpiece dish without any sacrifice in flavor or texture. The combination of earthy mushrooms, juicy chicken, and rich sauce wrapped in a tender crepe makes this one worth adding to your regular rotation.

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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

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

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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