Almost opposite Limegrove LifeStyle Centre in Holetown (Barbados) there is a tiny patisserie bistro called Flindt. In this unpretentious little corner of Barbados the very reasonably priced, homemade food flavours produced by Mr Flindt are so good that they captured the attention and consequently secured the business with many businesses, high end villas and private jets passing through the island.
In his little bistro, except for a collection of gorgeous looking sweeties including macaroons, baby chocolates, cakes and pastries, Mr Flint also offers light dishes for breakfast and lunch. Amongst them, the star of today’s Garlic Tuesday post: Gluten Free Chicken Mushroom Crepe.
I joined my partner for lunch once there and I totally agree with him – that Chicken Mushroom Crepe is perfectly sized for a light lunch dish and above all seriously delicious! With the first bite I knew I wanted to try and make it at home.
What’s special about Flindt’s Chicken Mushroom Crepe?
Chicken mushroom crepe might sound sound common, humble and shy, but trust me, the flavour is bold and big and it is definitely worth a go. Especially that from start to finish it takes under 40 min!
2. The fact that the crepe is gluten free:
Chicken Mushroom Crepe is totally gluten free. The crepe is made with cassava flour. Cassava root makes a great, strong, gluten, wheat and nut free flour, which I happen to use more and more recently.
It has a very mild flavour and fine, powdery texture. It is a fantastic substitute for wheat flour in the gluten free flour world. (I have recently found out that after rice and corn, cassava is the third largest source of food carbohydrates in the tropics. I know… This is a bit of random fact, but I come from Europe and honestly, before coming over to this part of the world I didn’t even know that cassava flour (also known as arrowroot, yuca, manioc, tapioca) existed.) You can read more in this helpful article from Lisa: “5 Things You Need To Know About Cassava Flour”.
Although gluten free, all my chicken mushroom crepes came out light, elastic and very thin – exactly how they supposed to be and I’m sure Mr Flindt would approve!
Whether you use gluten free flour or not, here is my tip for making non-greasy crepes or pancakes:
- Add 2 tbsp oil per each cup of flour to the batter. This will prevent batter from sticking to the pan surface and make crepes more elastic; you’ll use less oil this way than if you were pouring it directly to the pan too.
- Use a non-stick pan. This way the oil in the batter will be plenty enough to fry the crepes or pancakes.
The Chicken Mushroom Crepe filling is creamy, but not too runny and it has a clear flavour of chicken, mushrooms, onions, tarragon and cream (You can swap cream with milk and a bit of corn starch to keep things on a lighter side if you like.). In my take on this lovely little dish I added a bit of thyme and garlic to accentuate the mushrooms and come as close to Flint’s flavour. Texture wise chicken is cooked to perfection – it is super soft which works beautifully with the mushrooms and cream.
- 1 cup cassava flour or all purpose gluten free flour blend
- 1 cup unsweetened almond milk or soy milk
- 2 whole eggs
- 2 tbsp coconut oil or extra virgin olive oil
- 1 good pinch of salt
- 1 raw chicken breast (280g/10oz) - diced
- 1 cup onion - chopped finely
- 3 garlic cloves - chopped finely
- 170g/6oz Portobello mushrooms - diced
- 3 tbsp butter
- 2 tbsp coconut oil or extra virgin olive oil
- 1 tbsp fresh thyme leaves/ 1tsp dry thyme
- 4 tbsp fresh, chopped tarragon leaves/2 tsp dry tarragon
- ¾ cup cream OR ¾ unsweetened almond or soy milk + 3 tsp cornstarch
- Salt & pepper to taste
- In a deep pan, on a medium heat, fry onions, thyme and garlic until onions turn translucent and soft.
- Add diced chicken and tarragon, mix well and after few minutes follow with butter and mushrooms. Mix it all well, cover and allow to steam gently for 2 minutes.
- Add cream or your choice of milk whisked with cornstarch, mix well and simmer for 5 further minutes.
- Season with salt and pepper and make sure that chicken is cooked through. Turn the heat off and leave your filling covered with the lid.
- In a bowl, whisk all crepe ingredients until you have smooth, runny batter.
- On a medium heat, warm up a nonstick pan. You can brush it very thinly with oil or use a bit of an oil spray, but if you’re frying your crapes in a nonstick pan do it only before the first crepe.
- When the pan is nice and hot, pour ⅓ cup batter in the middle, lift your pan and spread the batter on the surface evenly by tilting the pan in a slow circular motion.
- Return the pan to the heat and let your crepe cook. When you see that it is cooked in the middle, using a turning spatula, lift the edge gently with and run your spatula around.
- Shake your pan back and forth a few times to release the crepe from the pan and then (using a turning spatula) flip it upside down. You are looking for a nice even colour, just about gold. The first crepe is the trickiest one, the next one will be much easier. Remove the first crepe from the pan when cooked and place on a large plate, cover with another plate or a large lid to keep it warm.
- Repeat steps 3-5 until whole batter is exhausted.
- Warm up the filling slightly. Place 4-5 tbsp filling in the middle of the crepe. Fold 2 opposite edges towards the middle and then roll one of the remaining edges, over the filling until you have a nice parcel as pictured above.
- Serve with a small green salad of your choice.