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Gluten Free Chicken Mushroom Crepes

Prep Time 30 minutes
Cook Time 30 minutes
Servings 8 servings

Ingredients

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 see our shredded chicken recipe linked in the post!

Instructions

Crepes

  • 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.