Mains

Chicken And Mushroom Crepes

Name: Chicken And Mushroom Crepes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 cups gluten-free flour blend; 2 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1/2 cup whole milk; 1 large egg; 2 tablespoons unsalted butter, melted; 1 lb (450g) boneless, skinless chicken breast; 2 cups mixed mushrooms (button, cremini, shiitake); 2 cloves garlic, minced; 1/4 cup heavy cream; 2 tablespoons Dijon mustard

By Wesley Penhallow · June 19, 2026 · Mains

Prep30 min

Cook20 min

Total50 min

Serves4

Chicken And Mushroom Crepes — Tender crepes filled with chicken and mushrooms

I still remember the first time I made crepes - it was a disaster. The batter was too thick, the pan was too hot, and the filling was too bland. But I didn't give up. I experimented with different ingredients, techniques, and recipes until I finally got it right. Now, I'm excited to share my gluten-free chicken and mushroom crepes recipe with you.

This recipe is special because it's not only delicious, but it's also easy to make and adaptable to your dietary needs. The crepes are made with a gluten-free flour blend, and the filling is filled with tender chicken and sautéed mushrooms. You can serve it as a main course, a side dish, or even as a snack.

I love making crepes because they're so versatile. You can fill them with anything from sweet fruits to savory meats, and they're perfect for any occasion. Whether you're cooking for a crowd or just for yourself, this recipe is sure to impress.

In this recipe, I'll guide you through the process of making the crepes, preparing the filling, and assembling the dish. I'll also share some tips and tricks to help you achieve the perfect crepes every time.

So, let's get started! With this recipe, you'll be able to make delicious gluten-free chicken and mushroom crepes that will impress your family and friends.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The crepes are gluten-free, making them perfect for those with dietary restrictions.
The filling is filled with tender chicken and sautéed mushrooms, making it a hearty and satisfying meal.
The dish is versatile and can be served as a main course, side dish, or snack.
The recipe is adaptable and can be modified to suit your tastes and preferences.
The crepes are perfect for special occasions, such as birthdays, holidays, or dinner parties.

Why This Recipe Works

The key to making great crepes is to use the right flour blend and to cook them at the right temperature. The gluten-free flour blend I use is a combination of rice flour, tapioca starch, and xanthan gum, which provides structure and texture to the crepes. Cooking the crepes at a medium heat ensures that they're cooked evenly and don't become too brown or crispy.

The filling is also important, as it adds flavor and texture to the dish. I use a combination of sautéed chicken and mushrooms, which are cooked in a mixture of butter and olive oil. The chicken is cooked until it reaches an internal temperature of 165 F (74 C), ensuring that it's safe to eat and tender.

The sauce is made by reducing the cooking liquid and adding a mixture of heavy cream and Dijon mustard. This adds a rich and creamy element to the dish, which complements the chicken and mushrooms perfectly.

Overall, this recipe works because it combines the right ingredients, techniques, and cooking methods to create a delicious and impressive dish.

Ingredients You’ll Need

To make this recipe, you'll need a few basic ingredients, including gluten-free flour, chicken, mushrooms, and heavy cream. You'll also need some equipment, such as a large skillet, a crepe pan, and a whisk.

When shopping for ingredients, make sure to choose high-quality items that are fresh and flavorful. For example, use fresh mushrooms and chicken, and choose a good-quality gluten-free flour blend.

1 1/2 cups gluten-free flour blendUse a combination of rice flour, tapioca starch, and xanthan gum to provide structure and texture to the crepes. You can also use a pre-mixed gluten-free flour blend.
2 1/2 teaspoons saltUse kosher salt or sea salt for the best flavor. You can also use table salt, but reduce the amount to 1 1/2 teaspoons.
1/4 teaspoon black pepperUse freshly ground black pepper for the best flavor. You can also use pre-ground pepper, but reduce the amount to 1/8 teaspoon.
1/2 cup whole milkUse whole milk for the best flavor and texture. You can also use 2% or skim milk, but the crepes may be slightly less tender.
1 large eggUse a fresh egg for the best flavor and texture. You can also use an egg substitute, such as flaxseed or chia seeds, but the crepes may be slightly less tender.
2 tablespoons unsalted butter, meltedUse unsalted butter for the best flavor. You can also use salted butter, but reduce the amount of salt in the recipe to 1 teaspoon.
1 lb (450g) boneless, skinless chicken breastUse fresh chicken for the best flavor and texture. You can also use frozen chicken, but thaw it first and pat it dry with paper towels.
2 cups mixed mushrooms (button, cremini, shiitake)Use a combination of mushrooms for the best flavor and texture. You can also use a single type of mushroom, such as button or cremini.
2 cloves garlic, mincedUse fresh garlic for the best flavor. You can also use jarred garlic, but reduce the amount to 1 clove.
1/4 cup heavy creamUse heavy cream for the best flavor and texture. You can also use half-and-half or whole milk, but the sauce may be slightly less rich.
2 tablespoons Dijon mustardUse a high-quality Dijon mustard for the best flavor. You can also use whole-grain mustard or honey mustard, but the flavor may be slightly different.

Ingredients for Chicken And Mushroom Crepes

Equipment You’ll Need

Large skillet or sauté panCrepe pan or non-stick skilletWhiskMeasuring cups and spoonsInstant-read thermometerCutting boardKnife

How to Make Chicken And Mushroom Crepes

1
In a large bowl, whisk together the gluten-free flour blend, salt, and pepper.
2
In a separate bowl, whisk together the milk, egg, and melted butter.
3
Add the wet ingredients to the dry ingredients and whisk until smooth. The batter should be thin and free of lumps.
4
Let the batter rest for 20-30 minutes to allow the flour to hydrate and the gluten to relax.
5
Heat a small non-stick pan or crepe pan over medium heat. Brush the pan with a small amount of oil or butter.
6
Pour a small amount of batter into the pan and tilt the pan to evenly coat the bottom.
7
Cook the crepe for 1-2 minutes, until the bottom is lightly browned. Loosen the crepe with a spatula and flip it over.
8
Cook the other side of the crepe for another minute, until it is lightly browned. Repeat with the remaining batter.
9
In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until it reaches an internal temperature of 165 F (74 C), about 5-7 minutes per side.
10
Remove the chicken from the skillet and set it aside. Add the mushrooms and garlic to the skillet and cook until the mushrooms are tender and lightly browned.
11
Add the heavy cream and Dijon mustard to the skillet and stir to combine. Bring the mixture to a simmer and cook until it has thickened slightly, about 2-3 minutes.
12
To assemble the crepes, place a cooked crepe on a flat surface and spoon some of the chicken and mushroom mixture onto the center of the crepe.
13
Fold the crepe in half over the filling and serve hot.

Expert Tips

Use a high-quality gluten-free flour blend for the best flavor and texture.
Let the batter rest for at least 20-30 minutes to allow the flour to hydrate and the gluten to relax.
Use a small amount of oil or butter to brush the pan and prevent the crepes from sticking.
Don't overfill the crepes with filling, as this can make them difficult to fold and can cause the filling to spill out.
Experiment with different fillings, such as sweet or savory ingredients, to create unique and delicious crepes.
Use a thermometer to ensure that the chicken is cooked to a safe internal temperature.
Don't overcook the crepes, as this can make them dry and brittle.
Use a sharp knife to cut the crepes and filling, and serve immediately.

Common Mistakes to Avoid

Using a low-quality gluten-free flour blend that can result in dense or gritty crepes.
Not letting the batter rest long enough, which can cause the crepes to be tough or chewy.
Overfilling the crepes with filling, which can make them difficult to fold and can cause the filling to spill out.
Not cooking the chicken to a safe internal temperature, which can result in foodborne illness.
Using too much oil or butter in the pan, which can make the crepes greasy or heavy.
Not using a thermometer to ensure that the chicken is cooked to a safe internal temperature.

Variations and Substitutions

Add some diced ham or bacon to the filling for added flavor and texture.
Use different types of mushrooms, such as shiitake or oyster mushrooms, for a unique flavor and texture.
Add some grated cheese, such as cheddar or Parmesan, to the filling for added flavor and creaminess.
Use different types of cream, such as half-and-half or whole milk, for a lighter or heavier sauce.
Add some diced vegetables, such as bell peppers or onions, to the filling for added flavor and nutrition.
Use different types of meat, such as beef or pork, for a unique flavor and texture.
Add some spices or herbs, such as thyme or rosemary, to the filling for added flavor and aroma.

What to Serve With Chicken And Mushroom Crepes

Serve the crepes hot, filled with the chicken and mushroom mixture. You can also serve them with a side of steamed vegetables or a salad for a light and refreshing meal.

Some other ideas for serving the crepes include:

Adding a dollop of sour cream or crème fraîche on top of the crepes for added creaminess and flavor.

Serving the crepes with a side of fruit or whipped cream for a sweet and indulgent treat.

Using the crepes as a base for a breakfast dish, such as filling them with scrambled eggs and bacon or sausage.

Steamed vegetablesSaladFruitWhipped creamScrambled eggsBacon or sausage

Make-Ahead, Storage, Freezing and Reheating

The crepes can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months.

To store the crepes, simply place them in an airtight container or plastic bag and refrigerate or freeze them.

When you're ready to serve the crepes, simply thaw them if frozen and reheat them in a pan or oven until they're warm and crispy.

Some tips for reheating the crepes include:

Using a low heat to prevent the crepes from burning or becoming too crispy.

Adding a small amount of oil or butter to the pan to prevent the crepes from sticking.

Serving the crepes immediately after reheating them, as they can become soggy or dry if they're left to sit for too long.

Frequently Asked Questions

What type of flour blend should I use for the crepes?

You can use a combination of rice flour, tapioca starch, and xanthan gum to provide structure and texture to the crepes. You can also use a pre-mixed gluten-free flour blend.

How do I know if the crepes are cooked?

The crepes are cooked when they're lightly browned and crispy on the bottom. You can also check for doneness by lifting the edge of the crepe with a spatula and looking for a dry, matte finish.

Can I use a different type of milk for the crepes?

Yes, you can use a different type of milk, such as almond or soy milk, for the crepes. However, keep in mind that the flavor and texture may be slightly different.

How do I store the crepes?

The crepes can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 2 months. Simply place them in an airtight container or plastic bag and refrigerate or freeze them.

Can I use a different type of filling for the crepes?

Yes, you can use a different type of filling for the crepes, such as sweet or savory ingredients. Simply adjust the filling ingredients and cooking method as needed to create a unique and delicious filling.

How do I reheat the crepes?

To reheat the crepes, simply thaw them if frozen and reheat them in a pan or oven until they're warm and crispy. Use a low heat to prevent the crepes from burning or becoming too crispy, and add a small amount of oil or butter to the pan to prevent the crepes from sticking.

Can I make the crepes ahead of time?

Yes, you can make the crepes ahead of time and store them in the refrigerator for up to 3 days or freeze them for up to 2 months. Simply thaw and reheat the crepes when you're ready to serve them.

How do I prevent the crepes from sticking to the pan?

To prevent the crepes from sticking to the pan, use a small amount of oil or butter to brush the pan before cooking the crepes. You can also use a non-stick pan or crepe pan to prevent the crepes from sticking.

The Full Recipe

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