Crepes with Chicken, Mushrooms, Spinach and Cherry tomatoes in Bechamel Sauce. Gluten free.

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6 Crepes (Please refer to my recipe “Crepes with strawberries and ice-cream” and substitute the flour for gluten free flour.

Chicken breasts- 200 g (cut into 5 cm strips)

Juice of 1/2 a lemon.

Spinach- 100 g

Cherry tomatoes- 100 g (halved)

Mushrooms – 200 g (sliced)

Salt, pepper to taste.


For bechamel sauce:

Milk- 400 ml

Butter- 30 g

Flour- 30 g

Parmesan-  freshly grated – 2 table spoons.

I make my Bechamel sauce in Thermomix ( yes i am very lucky), while i cook everything else, my sauce cooks, but of course you can make it in a pot .

Heat the butter in a pot, add flour (gluten free in this case) stir it for a 10 seconds and start adding milk, one ladle at a time. Keep on stirring constantly and adding milk, when finished set aside.

Marinate your chicken in lemon juice, salt and pepper for 20 minuets.

Heat the oil in a pan and cook chicken, till slightly browned, add cut mushrooms stir.

Cook till water from mushrooms evaporates, add spinach, followed by tomatoes. Stir and cook for a further 5 minuets. Add bechamel sauce and mix all well together.

Start assembling, put a chicken mixture on a side of crepe and fold them into envelopes.

Just before serving heat in the oven for 15 minuets.

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