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Gluten Free Chicken, Mushroom & Spinach Crepes – Savory

30-35 Minutes Only
Ideal for 3-4 Persons
17 Ingredients


  • For Pesto

    • 2 cups fresh basil
    • 2 cloves garlic
    • ¼ cup pine nuts
    • ⅔ cup olive oil
    • ½ cup grated parmesan cheese

    For Filling

    • 2 cups roasted chicken shredded
    • 2 teaspoon oil 
    • 6-8 mushrooms sliced
    • 4 cups spinach
    • 1 cup shredded mozzarella cheese

    For Crepes

    • 1 cup NIHKAN (GBF) Pancake & Waffle Mix
    • ¼ teaspoon salt
    • 2 eggs
    • ½ cup milk or substitutes
    • ½ cup water
    • 2 tablespoon melted butter/oil
    • ½ teaspoon butter for cooking


  • For serving size – 8 crepes. Ideal for 3-4 persons


  1. Make the pesto by blending together basil – pinenuts. Slowly drizzle in the olive oil and blend until smooth and thickened. Add the grated Parmesan cheese, blending until smooth. Season with salt and pepper. Set aside.
  2. Prepare the fillings. Heat oil in saute pan over medium heat. Add mushrooms and saute until browned, about 4-5 minutes. Season with salt and pepper. Remove from heat and set aside.
  3. In the same pan, heat another teaspoon of oil. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and set aside.
  4. Make the crepe batter by whisking together the Pancake mix and salt in a medium bowl. Whisk together eggs, milk, water and butter in another bowl. Add the egg mixture to the flour mix and whisk until combined.
  5. Heat 1 teaspoon butter in a nonstick saute pan over medium heat. Add ¼ cup batter to the pan and swirl the pan to create an even layer. Cook until the crepe becomes lightly golden, about 2 minutes. Flip over and cook on the other side for another minute. Remove from heat and keep warm while cooking the remaining batter.
  6. Assemble the crepes by filling them with the chicken, mushrooms, spinach and cheese. Drizzle pesto and wrap the crepes. Reheat crepes on a griddle heated to 300 degrees F until cheese melts. Serve Hot.

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