This savoury crepe recipe made with NIHKAN’s Pancake & Waffle Mix brings together tender chicken, mushrooms, spinach, and a creamy pesto touch, all wrapped in a soft, gluten-free crepe. It’s a high-protein, nourishing, and flavorful dish perfect for brunch, lunch, or light dinner — ideal for those looking for a balanced and satisfying gluten-free meal.

Ingredients
For the Crepe:

• 1/2 cup NIHKAN Green Banana Pancake & Waffle Mix

• 1/2 cup water or milk of choice

• 1/2 tsp salt

• 1/2 tsp oil

For the Filling:

• 1/2 cup shredded chicken

• 1/4 cup mushrooms, sautéed

• 1/4 cup spinach, lightly cooked or raw

• 1 tbsp pesto sauce or green chutney

• 2 tbsp grated cheese (optional)

• Salt & pepper to taste

Directions

1. Prepare the crepe batter by mixing NIHKAN Pancake Mix, salt, and water/milk into a lump-free, pourable consistency.

2. Heat a non-stick pan, lightly grease it, and pour a ladle of batter. Swirl to spread thin.

3. Cook on medium flame until golden on one side, flip and cook the other.

4. In another pan, sauté mushrooms. Add shredded chicken and spinach. Season with salt and pepper.

5. Stir in pesto/chutney and cheese to combine into a creamy filling.

6. Spoon filling onto the crepe, roll, and serve hot.

Serving Size
2 crepes

Recipe Features
✔️ Gluten-Free
✔️ High Protein
✔️ Loaded with Vegetables
✔️ Savory and Filling
✔️ Dairy-Free Option
✔️ Ideal for Lunch, Dinner or Brunch

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