Vegetarian Savory Chicken and Mushroom Crepes

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Vegetarian Savory Chicken and Mushroom Crepes

Delicate crepes made from a blend of rice and buckwheat flour give this dish its lacy, golden base, thin enough to fold neatly around a rich, savory filling. That filling centers on cremini mushrooms, cooked down until deeply golden and tossed in a silky, thyme-scented cream sauce that clings to every fold. Fresh parsley adds a bright, herby lift, while a touch of butter rounds out the sauce's depth without overpowering the earthy mushroom flavor. Each crepe gets rolled tight around a generous spoonful of that filling, so every bite delivers a little of the crisp edge, the creamy center, and the woodsy mushroom flavor all at once. It's an elegant, restaurant-style dish that comes together with simple techniques — whisking a thin batter, swirling it into thin rounds, and simmering a quick pan sauce. This one is a genuinely satisfying option for a vegetarian table, especially if you're craving something that feels special enough for brunch or a weeknight dinner party alike.

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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
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
8 oz cremini mushrooms, thinly sliced
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp rice flour
1 cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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