Gluten Free Chicken Mushroom Spinach Crepes

8 servings
1 hr

Gluten free chicken mushroom crepes are a delicious weekend dinner or brunch.

They’re actually pretty easy too, because you just mix everything in a food processor!

I almost forgot to add the water. I thought half a cup would be enough, but you should double that to get the right consistency or you’ll end up with more of a pancake.

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.

It’s really difficult to get the batter to the edges of the crepe pan unless you have one of those crepe spreaders. I try to get by without too many gadgets. So that’s ok with me. They taste just as delicious when they look rustic.

Wait until the edges are cooked to flip it. The first side always ends up with a little colour on them but don’t let them darken too much; you want them flexible to fold.

Chicken Mushroom Filling

My grandmother, who was a caterer, would never wash her mushrooms. She’d either brush them or peel the other layer with a paring knife. But as long as the mushroom are fresh, it doesn’t hurt to give them a quick rinse.

We always start mushrooms in a cold skillet without any fat.

That renders off the water and 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. See this post for the best way to pre-cook moist chicken that easily shreds!

The last step is to wilt in the spinach. We only had regular spinach, but I actually prefer baby spinach in our crepes.

I find the larger spinach leaves tend to have stringy stems.

Folding the Crepes

You can roll them or fold them into 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!

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Gluten Free Chicken Mushroom Spinach Crepes
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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  • 2 large eggs
  • 3/4 cup milk I used 10% cream
  • 2 tbsp butter melted
  • 1 cup water
  • 1 cup Robinhood gluten free flour
  • 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
  • 1/2 cup grated Swiss cheese
  • 2 cups baby spinach
  • 2 cups shredded cooked chicken breast home made or rotisserie chicken
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 in 1 ladle of batter into the pan and use a crepe spreader or turn the pan to coat to the edges. Cook until edges are just cooked. Flip and cook other side.
Stack 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.
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