Gluten free chicken crepes with mushroom sauce and filling are a delicious weekend dinner or brunch. Or make the crepes ahead and cook the filling during the week to speed up a week night meal.
If you don’t need to be gluten-free, this recipe works just as well with regular flour too!
When Hubs first found out he was celiac, we took a cooking course to re-learn how to make some of our favourite dishes gluten free. One of our favourite recipes from that course was crepes! Of course, over the years, we’ve added our spin and favourite ingredients to make our own filling. With the advent of gluten free flours, although it no longer resembles the original recipe; it’s just as delicious – and much quicker.
Chicken Mushroom Crepes
These crepes are actually pretty easy too because you just mix everything in a food processor!
I almost forgot to add water. I thought half a cup would be enough, but you might have to double that to get the right consistency or you’ll end up with more of a pancake.
Instead of milk, we used 10% cream because it’s what we had. So our advice would be to test the first crepe and experiment with whatever works for you! The best crepes are ones you can actually see through. Given these were still a little too difficult to swirl and spread after hitting the pan, you can probably safely add even more than 1 cup of water.
We’re using a 10″ Starfrit multipan to cook our crepes. We prefer to spray the crepe pan.
Then use a silicone brush to spread it.
When pouring the batter, lift the pan off the heat and vigorously move the pan in a circular motion to spread it out to the edges.
As I mentioned, it can be difficult to get even coverage in a crepe pan (unless you have one of those crepe spreaders or a really loose batter). I try to get by without too many gadgets. So that’s ok with me. Even if they look rustic, they taste just as delicious!
Wait until the edges are cooked before flipping it. The first side always ends up with a little more colour but don’t let your crepes darken too much; you want them flexible enough to fold or roll.
Chicken Mushroom Filling
My grandmother, who was a caterer, would never wash her mushrooms. She’d either brush them or peel the outer layer with a paring knife. For the longest time I did that too and Hubs thought it was strange. But as long as the mushroom are fresh, it really doesn’t hurt to give them a quick rinse to remove dirt.
At first, we start the sliced mushrooms in a cold skillet without any fat.
That renders off the water in the mushrooms and starts the browning, THEN you can add a pat of butter and shallots to build flavour.
Speaking of flavour, dijon mustard and swiss cheese are a great addition to the sauce.
The swiss cheese has a nutty flavour and the dijon adds a sharp bite.
Let it melt completely before adding each handful.
A pinch of nutmeg rounds out the sauce.
Let the shredded chicken hang out in the sauce to heat through. We have an upcoming post for the best way to pre-cook moist chicken that easily shreds! Be sure to save the chicken stock from that recipe to use for this sauce!
The last step is to wilt in the spinach. We only have regular spinach, but I actually prefer baby spinach in our crepes. I find the larger spinach leaves tend to have stringy stems that can make this a little difficult to eat.
Folding the Crepes
You can roll them or fold them into triangles. For triangles, put the filling into one quadrant.
Fold in half.
Then fold in half again. If you’re batter consistency is right, the crepes shouldn’t crack.
Serve with a salad; this one has strawberries, feta and walnuts. Yum!
Don’t worry if you don’t know how to make shredded chicken; that recipe is coming tomorrow. We love chicken with just about anything – even pizza. Check out our Chimichurri Pizza here for a quick weeknight meal.
Reheating The Next Day
We usually run out of extra sauce on the first night but always have extra filling and crepes. So we roll these gluten free chicken crepes the next day (usually for brunch or lunch). To do these quickly, we just use the microwave to heat through the filling, then roll and melt the cheese on top and serve with leftover salad.
Our recipe category, The Unknown Chef, can be found here.
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Gluten Free Chicken Mushroom Crepes
- 2 large eggs
- 3/4 cup milk I used 10% cream
- 2 tbsp butter melted
- 1 cup water add extra if needed
- 1 cup Robin Hood gluten free flour regular flour works too!
- 1/2 tsp salt
- Cooking spray
Filling and Sauce
- 1 pat butter
- 1 pound sliced brown mushrooms
- 2 tbsp shallot minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp. dijon mustard
- 1 teaspoon garlic powder
- 1/2 tsp salt
- 3/4 teaspoon ground white pepper
- 1 pinch grated nutmeg (optional)
- 1/2 cup grated Swiss cheese
- 2 cups baby spinach
- 2 cups shredded cooked chicken breast recipe coming tomorrow!
- Mix wet ingredients in food processor first, then add flour and mix until well combined.
- Spray crepe pan with cooking spray (spread with a silicone brush to cover entire pan). Pour 1 ladle of batter (about 1/4 cup) into the pan and either use a crepe spreader or swirl the pan to coat to the edges. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the crepe to loosen it from the pan. Flip and cook until the other side has turned light brown, about another minute.
- Stack crepes on a pan and keep warm.
Filling and Sauce
- In a large skillet add the mushrooms, then turn on medium high heat. Let the moisture render and cook until browned, about 4 minutes. Flip and continue cooking until tender and browned, stirring occasionally, about 5 minutes. Move the mushrooms to the sides of the pan.
- Add the pat of butter and shallot in the middle. Stir constantly until fragrant, about 1 minute. Stir in the cream, chicken broth, dijon mustard, garlic powder, salt, and white pepper and simmer, stirring occasionally to check the consistency, until thickened, 5 to 8 minutes. Add the Swiss cheese one handful at a time and stir until smooth and melted.
- Measure out 3/4 cup of the mushroom sauce and set aside in a small bowl for garnishing later.
- Fold in the chicken and cook until heated through, about 1 minute.
- Add the baby spinach to the sauce remaining in the pan and cook, stirring often, until the spinach is wilted, approximately 2 minutes.
- Spoon 1/4 cup of the chicken mixture onto each crepe and either roll up or fold into a triangle. Serve immediately, topped with reserved mushroom sauce.