Tender and perfectly thin gluten free crepes filled with a savory blend of chicken, onions, asparagus, mushrooms and a little (or a lot) gruyere cheese!
There is a crepe restaurant in Vancouver that makes crepes of every kind. Savory crepes with cheese, meat and veggies, fruit fillings, and some with chocolate or just sugar, butter and cinnamon. My two favorite ones (so far) are the lemon crepes with sugar and one with cheese, chicken, onions and pepper. They pack in a ton of cheese and they are sooooo good! I will occasionally cheat on my gluten free diet and have one when I am in the city. They are worth it!
But the city is far and the gluten makes me feel crappy after I eat it so for a couple years I have been trying to find a recipe for gluten free crepes that tastes great and I can fill with whatever I like. Finally, I have it! This recipe uses quinoa flour, rice flour, tapioca starch, and potato flour, all combined in the perfect ratio to make outstanding thin and fill-able gluten free crepes with crinkly edges.
I have seen a lot of coconut flour paleo gluten free crepes out there and they don’t really do it for me. It could be that I’m doing something wrong with the recipe, but either way, I rarely have 12 freeking eggs on hand that I want to use to make a few crepes. They also taste a little gritty and I wanted a crepe that didn’t taste like it was gluten free. Not eating gluten is important to me, but so is taste!
I happen to like these gluten free crepes even more than their wheat counterpart. I kid you not!
Debbie and I made these for lunch last weekend. We both like savory crepes more than sweet so we opted for that instead. It was lunch after all. Debbie had a brilliant idea to add herbs to the crepe batter which made the crepes so fragrant as they cooked in the pan. We added rosemary and thyme. We each couldn’t resist ripping off a piece of the very first one that was made… They tasted so incredibly fresh!
For the filling, we sauteed onions, mushrooms, garlic, salt and pepper, until they got all browned and caramelized. I absolutely love the smell of those three things frying up in a pan! It fills your whole kitchen with such an amazing aroma. Debbie and I couldn’t keep our fingers out and we kept stealing the mushrooms! While that was sizzling away, we drizzled the asparagus in a little olive oil, salt and pepper and roasted it in the oven for a few mins. Finally, we chopped up some cooked chicken and mixed it into the mushrooms and onions.
These would be such a great date night date dish to make for your sweetheart. They are filling, but still light, leaving lots of room for some good wine and perhaps some dessert?!
These gluten free crepes keep quite well in the fridge and you can freeze them as well. So you can make them ahead of time which is great if you are entertaining. Speaking of which, these would make an impressive appetizer or light dessert for a dinner party. Drizzle them with a little lemon and sugar and wrap them up. YUM!
When I make them, I make a big stack and then eat them throughout the week which makes my life a little easier when making dinner or lunch. Store them in an airtight container in the fridge or on a plate covered with wrap works really well too. Use them to finish up some leftover chicken and veggies, or steak even. You don’t even need to use cheese, but everything tastes better with cheese. Even just a little bit! A little goes a long way if you shred it up.
Side Note about Meat for these Gluten Free Crepes:
Debbie and I are firm believers in quality ingredients. Choosing quality meat is especially important for the health of our families and for the health of our planet. We always choose grass fed or free range meat and local whenever possible. We’re so thankful for companies like Butcher Box who sell quality grass fed and pasture raised meats and who truly care about the welfare of the animals. As an animal lover and a carnivore, that makes a BIG difference to me. What’s even better is that Butcher Box also has a fabulous price point and your order gets delivered directly to your door!
If you click the link below, you will get 10$ off your first order and free bacon!
Gluten Free Chicken Crepes with Asparagus, Mushrooms and Gruyere
- FOR THE CREPES
- oil spray or olive oil
- 1/4 cup rice flour
- 1/4 cup quinoa flour
- 1/8 cup tapioca starch
- 1/8 cup potato flour
- 2 eggs
- 1 cup coconut milk
- 1 and 1/8 cup water
- 1 tbsp each rosemary , thyme and chivesFOR THE FILLING
- 1 tsp olive oil
- 1 cup cooked chicken , chopped in small pieces
- 1 cup mushrooms , sliced
- 1/2 cup onions , finely chopped
- 1 clove garlic , minced
- salt and pepper to taste
- 1 cup roasted asparagus , cut into bite sized piecesFOR EACH CREPE
- 1/4 cup chicken and mushrooms mixture
- 1/4 cup shredded gruyere cheese
- salt and pepper
- First make the crepes.
- Combine all the dry ingredients in a big bowl. Combine the wet ingredients in another bowl and mix well. Then mix the wet into the dry and whisk it up well to make sure there are no lumps. Add a little water if you need to. The batter should be quite thin.
- Let it sit for at least 20 mins and up to 1 hour.
- Heat a large non-stick skillet on medium-low heat. You are going to swirl the batter around the pan so the size of your pan will be the size of your crepes.
- Spray or drizzle a little oil into the pan and then take a paper towel or other towel and lightly spread it around. You only want a little in there to make the edges easy to pull up. Too much will wreck the crepe.
- Scoop 1/2 cup of the batter with one hand, pick up the skillet in the other and as you pour in the batter, swirl the pan around to coat the pan. You have to do this quickly before the batter sticks to the pan.
- Cook on one side till the edges turn brownish and crinkly and the middle doesn't look gooey. Lift the edges with a spatula and then flip with the spatula or pull it up with your fingers and turn it over. Cook the other side for a min until slightly browned. Remove from the pan and set it on a plate to stack your crepes.
FOR THE FILLING
- Heat a skilled to medium heat. Add a little olive oil. Then add the onions and mushrooms and saute till slightly browned. Add the garlic and cook half a min.
- Add the cooked and chopped chicken and combine. Set aside.
- Drizzle some olive oil, salt and pepper over the asparagus on a oven proof tray. Roast in the oven at 350 degrees for 8 - 10 mins. Chop into bite sized pieces and set aside.
TO ASSEMBLE THE CREPES
- Heat your crepe skillet on medium heat. Place one cooked crepe in it.
- Sprinkle 1/4 cup of cheese over the whole crepe (you can use as much or as little cheese as you like)
- Place 1/4 cup of filling on half of the crepe. Flip the other side of the crepe over the filling. Cook for a min or so on the one side till the cheese is melted and flip over. Cook for a min on the other side.
- Slide onto a plate, sprinkle with herbs, cheese, salt and pepper as desired and serve!
This recipe makes about 8 crepes.