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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!
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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!
- 2 eggs
- 1 tsp melted butter
- 1 Tbsp water
- 1/4 cup tapioca flour
- 1 tsp coconut flour
- pinch salt
- 1 lb boneless skinless chicken breast, diced
- 3 cups spinach
- 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
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In a medium sized bowl, whisk the eggs, melted butter and water.
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Add the tapioca flour, coconut flour, and salt and whisk well until combined.
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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.
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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.
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Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
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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.
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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.
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Pour in the broth and cook for around 2 minutes.
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Stir in the coconut milk and salt and pepper to taste. Bring to a simmer and let it cook down.
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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!
DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!
