Pecan Free Savory Chicken and Mushroom Crepes
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Learn more →Ingredients
4 servings
For the crepes
- ½ cup rice flour
- 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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