These Paleo Chicken Crepes topped with mushroom gravy are a tasty meal! Made with real food ingredients. Gluten-free and dairy-free, yet flavorful and delicious!
It’s the end of the week! How is your week going?
I am fighting off the end of a cold that started earlier this week. Wednesday was my birthday, and I had off from work. I was hoping that I would miraculously heal by Wednesday, but that wasn’t the case. Although it did let up a bit. I was feeling bad enough on Tuesday night to take a Nyquil (and most of you know that I don’t like taking medicine). I woke up Wednesday morning feeling slightly better. The day was great, despite being sick. My husband took off from work and took me to breakfast, then I had a hair and brow appointment. Once that was finished, my husband and I watched Beauty and the Beast (which he had purchased for me), and then he took me to a massage appointment he had booked for me, which was a nice surprise. We finished off the night with a gluten-free pizookie from BJ’s, (which was fantastic), then I took some more medicine and went to bed. I am waiting for this stubborn cold to leave my system. I am usually pretty good at fighting away sickness nowadays, but sometimes illness is inevitable. But there are still ways we can help our bodies to fight off these pesky colds. I blogged about 7 natural ways to boost the immune system a while back.
Anywho, who else loves crepes? I wanted some chicken crepes last weekend, so I made some! These chicken crepes were pretty great, I kind of want some again right now!
- 1 medium shallot minced
- 1 cup of button mushrooms sliced
- ½ cup of chicken broth
- 4 tbsp . full-fat coconut milk
- 1 tbsp . extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
In a medium sized bowl, whisk the eggs, melted butter and water.
Add the tapioca flour, coconut flour, and salt and whisk well until combined.
In a small skillet over medium heat, pour 1/8 cup of the batter and immediately roll the pan around to coat the bottom. The edges will start to pull away. Cook for about 1 minute on each side. Remove and set aside.
Sprinkle the chicken with salt and pepper. Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat and bring to a boil. Simmer until chicken meat is no longer pink, 10 to 12 minutes.
Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
Melt 1 Tbsp of butter in a pan over medium heat. Add the spinach and saute for about 3 minutes, until the spinach has wilted down. Remove spinach and mix it with the shredded chicken.
Heat the oil the skillet. Add the shallots to the skillet and cook until translucent. Then add the mushrooms and cook until tender, about 2 to 3 minutes.
Pour in the broth and cook for around 2 minutes.
Stir in the coconut milk and salt and pepper to taste. Bring to a simmer and let it cook down.
Lay the crepes out on a plate and fill the center with the chicken-spinach mixture and roll. Pour the gravy over the crepes. Serve and enjoy!
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