Chicken, Mushroom & Arugula Savory Crepes (Paleo)

savory grain-free chicken and mushroom crepes

I've been pretty "meh" about dinner these last few weeks. It's rare for me--someone who usually starts dream about breakfast before falling asleep the night before and  starts thinking about what to cook for dinner at breakfast. But this month there have been enough other happenings to keep my mind occupied and away from my day dreams (which usually involve chocolate, or some other scrumptious treat).  

savory paleo chicken and mushroom crepes
savory grain-free chicken and mushroom crepes

The heat isn't helping, either. 90+ degree days are keeping me from turning on the oven, and salads seem like the best solution to meals. This crepe recipe--which does require turning on the stove, but goes quickly- was the result of a tiny streak of inspiration I had one evening, in the midst of my cooking block. Despite the fact that it does require some cooking, there's something essentially summer about crepes, especially when they're full of fresh arugula, mushrooms, and seared chicken. 

So there you have it: grain-free savory crepes, for when this summer weather had you in a bit of a cooking rut. 

savory grain-free chicken and mushroom crepes

Chicken, Mushroom & Arugula Savory Crepes

Paleo, Gluten-Free, Grain-Free,    |       |    Print Friendly and PDF

Mix things up with a savory crepe dinner!

Serves: 4   |    Total Time:


    For the filling:
  • 1/2 pound chicken breast or cutlets, fully cooked
  • 1 cup mushrooms
  • 1 teaspoon coconut oil
  • 2 cups baby arugula
  • Primal option: swiss cheese

  • For the crepes:
  • 4 eggs
  • 1/2 cup cassava flour
  • 1/4 teaspoon salt
  • 1 cup milk of choice (almond, dairy, coconut, etc).
  • Dash of pepper
  • 1-2 tablespoons of coconut oil


  1. First, prep the fillings: slice the cooked chicken into pieces; sauté the mushrooms in the coconut oil until golden; wash and spin/dry the arugula. Set aside.
  2. For the crepes: Whisk together the eggs, milk, cassava flour, salt, and pepper until well combined.
  3. Heat 1 teaspoon of coconut oil in a small non-stick skillet over medium heat (Non-stick will help!! I used an 8-inch ceramic-coated pan). Once the oil sizzles, swirl it in the pan. Give the batter one more whisk to make sure everything is incorporated. Pour 1/8 of the batter into the pan. Swirl the pan some to create a thin lay of batter. Allow to cook, uncovered, for 3-5 minutes, until pancake begins to bubble and puff slightly. Use a spatula to move crepe to plate. Crepe should be golden on bottom and cooked through.
  4. Repeat step 3 until all of the batter is used, regressing the pan between each crepe or two.
  5. To serve: place a single crepe on a plate and fill with arugula, mushrooms, and chicken. Fold crepe around ingredients, and serve.