Whatever you call them, crepes, naleśniki, palačinke or palatschinken, they all serve to define that thin and delicious pancake that can be dressed up as a savory entrée or a decadent dessert. One of my favorite go-to snacks; these simple and delicious crepes are delicate, filling, but not heavy. Sounds like an oxymoron, right? Get your creative juices bubbling…Try this recipe to get the knack of flipping these elegant pancakes, and then become an artist, concocting your own filling. From stewed apples to sautéed spinach with pine nuts and raisins, the sky is the limit. Let your mind be free to invent a new favorite!

Chicken & Mushroom Stuffed Gluten Free Crepes

Gluten Free Crepes
½ cup Quinoa Flour
½ cup Oat Flour
1 cup Whole Milk
1 cup Water
1 Egg
Pinch Sea Salt

DIRECTIONS

Whisk all the ingredients together, except the butter, until smooth. In a medium skillet over medium high heat brush a small slab of butter into the pan, just to coat. Using a soup ladle, spoon just enough batter to create a thin, even coat on the bottom of the pan. Cook until the edge start to peel away from the sides. You can use a spatula to slide under the crepe to make sure it doesn’t stick and flip. Cook until light golden. Makes about 6-8 crepes.

Chicken & Mushroom Filling
2 Chicken Breasts, boiled in chicken stock and shredded
2 Tbsp Olive Oil
1 small Onion, sliced
2 Cloves, minced
3 cups, Mushrooms (button & portabella)
1 tsp Sea Salt
½ tsp Marjoram
1 tsp Rosemary
1 tsp Thyme
½ tsp Black Pepper
¼ tsp White Pepper
½ cup White Wine
1 Tbsp Mustard

DIRECTIONS

Start by placing raw chicken breast into a sauce pan with chicken stock. Bring to a boil and cook completely. Remove from the stock and shred with a fork.
While the chicken is boiling, in a large sauté pan over medium heat, heat olive oil and add onions, garlic and mushrooms. Sauté low and slow until browned. Add seasoning, sea salt, marjoram, rosemary, thyme and pepper. Add wine and mustard and stir until thoroughly mixed. When chicken is ready and shredded, add to the mix.
Much like filling a flour tortilla, stuff half the crepe with the filling and fold. Optional: Top with stock reduction and fresh arugula.

Reduction

Using what chicken stock remains, reduce to thicken. Add a tsp mustard and season with salt and pepper to taste.