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5 from 1 vote

Gluten Free Chicken Crepes with Asparagus, Mushrooms and Gruyere

Tender and perfectly thin gluten free crepes with chicken are filled with a savory blend of chicken, onions, asparagus, mushrooms and a little (or a lot) gruyere cheese!  
Course Appetizer or Main
Cuisine Canadian
Keyword gluten free crepes, savory crepes
resting time 20 minutes
Author Julie & Debbie



  • 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 1/8 cup water
  • 1 tbsp rosemary, thyme and chives each


  • 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 pieces


  • 1/4 cup chicken and mushrooms mixture
  • 1/4 cup shredded gruyere cheese
  • salt and pepper
  • chives



  • 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.


  • 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. You could also just pan fry these too if you like.


  • Heat your crepe skillet on medium-low 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.