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Buffalo Chicken and Kale Crepes

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Last week I posted about the amazingness of making buffalo chicken in the crockpot. It is literally effortless, delicious, and super versatile. These crepes are just one of many ways to dress up the simple crockpot buffalo chicken into something a bit more fancy!

Buffalo Chicken & Kale Crepes 1

I love these crepes because they are indulgent, yet healthy. They have the taste of chicken wings, with none of the fat and oil from frying. Wings are one of the foods I’ve really missed since I’ve been eating GF, but a buffalo chicken crepe will satisfy that craving for me. The healthiness is just a fun bonus.

Buffalo Chicken & Kale Crepes 3

The addition of kale takes this meal from “it’s not bad for you” to “it has healthy stuff in it”. And, although I do love kale, I promise that this really doesn’t have much of the taste or texture of kale. The chopped kale is stirred into the buffalo chicken once it has been cooked and shredded. It wilts down quickly and just becomes a green speck in the midst of a the juicy, saucey chicken. When you bite into one of these crepes all you will be tasting that buffalo chicken. You could add more than the 3 cups of kale the recipe calls for and still not get much crunch or kale flavor.

Buffalo Chicken & Kale Crepes 2

If you’re not trying to trick yourself or your kids into eating veggies and WANT the kale crunch and flavor, add some chopped kale on top of the buffalo chicken when you are cooking the crepe. It will wilt some from the heat, but will not be so overwhelmed flavor-wise from the sauce and you’ll still have some crunch.

Buffalo Chicken & Kale Crepes 4

Buffalo Chicken and Kale Crepes

Click here for step by step directions on making crockpot buffalo chicken.
  • 1 recipe Buckwheat crepes
  • 1 lb chicken breasts, trimmed of excess fat
  • 1/2 bottle hot sauce (this is an approximate measurement – see directions for details)
  • 3 c chopped kale
  • 1/2 c shredded cheddar cheese


  1. Place chicken into the crockpot. Pour the hot sauce over the chicken until it is covered (this will require about half a bottle of hot sauce, but base how much you use on the all of the chicken being coated in sauce, NOT on a measurement).
  2. Cook for 3 -4 hours on high or 6-8 hours on low.
  3. Shred chicken with a fork and return to crock pot. Stir in chopped kale and cook for another 10 – 15 minutes, until kale is wilted.
  4. Heat a large skillet over medium heat. When the skillet is warm, lay one crepe on the bottom on the skillet. Spread about 3 tablespoons of the chicken/kale mixture onto one quarter of the crepe (imagine the crepe was was a pie cut into four slices. I’ve found that putting the chicken on the bottom – left “pie slice” is easier). Spinkle a tablespoon of the cheese on top of the chicken/kale mixture.
  5. Fold the empty right side of the crepe on top of the left, then the top over the bottom. You should end up with a wedge shape in the picture above.
  6. Press the top of the crepe with a spatula and then flip it over. Cook for a few minutes on the second side, until you can see that the cheese has melted. Remove the crepe from the pan and place on a plate.
  7. Repeat the cooking process with the remaining crepes and chicken mixture.

Egg & Sausage Breakfast Crepes

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Since I’ve posted two recipes for making crepes on this blog it’s about time for today’s post, which is a recipe for a crepe filling!

These breakfast crepes are loaded with scrambled eggs, chicken sausage, and cheddar cheese. It’s just like those breakfast sandwiches that are usually served on a bagel or English muffin, but instead it’s all wrapped up inside a warm gluten free crepe.

When I make breakfast crepes I almost always make the actual crepes ahead of time (It’s actually quite convenient to have a few crepes in the refrigerator ready to turn into a quick breakfast or lunch). If you have your crepes already made you can make this breakfast in just a few minutes more than it takes to make scrambled eggs! I scramble up some eggs, get my premade crepes and fully cooked chicken sausage out of the fridge, and then just heat each crepe individually in the frying pan. Add some cheddar cheese, which melts to hold everything together, and the crepe is done!

By the way, the filling for this crepe is totally customizable. I like to use a spicy cajun sausage, but a mild breakfast sausage or some leftover bacon would also be delicious. The cheddar cheese could easily be substituted with anything that melts easily; mozzarella or colby jack would both be wonderful. Also, the options for adding veggies are endless: onions, spinach, bell peppers, green onions, just to name a few!

Egg & Sausage Breakfast Crepes

  1. Cut the sausage and any vegetables you are using into bite sized pieces.
  2. In a nonstick skillet, scramble the eggs over medium heat.
  3. Empty the cooked eggs out of the skillet and lay a crepe down flat in the same skillet. If the skillet is mess from the eggs, you can use a clean one, too. You’ll want to turn the heat down just a hair. The skillet should be warm enough to heat up the crepe and filling, but not so hot that it burns the outside of the crepe. With my stove, this falls right under medium.
  4. When the crepe has heated up, add the toppings in a line down the center, ending with the cheese. Fold each side over the center.
  5. Allow the crepe to cook until the cheese is soft and melting.
  6. Repeated this process with the remaining five crepes.

How To: Make Gluten Free Crepes

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Making homemade crepes is not hard! It does take some unique techniques, but with a little practice you’ll have no problem making your own crepes. Here’s are some directions, photos and tips to help you get started. My long-winded photo directions are first, followed by a much quicker set of directions in list format.

Mix you batter

Before you even mix up your batter, you’ll need a recipe. The crepes in these pictures are a batch of buckwheat crepes (which I plan on posting the recipe to later on). If you are looking for a crepe recipe, try my hazelnut crepes. I know from experience they will work using these techniques.

I’ve mixed crepe batter in a number of ways.  For my first years of crepe making I used my parents bajillion year old blender. Er, it was probably more like 20 years old,  but it looked super old to me. It was brown and faded white. The blender was not aesthetically pleasing, but it did the job perfectly. In fact, since the blender jar had a lip for pouring, it was great for both the mixing  portion and the pouring portion. Yay for recipes with minimal dish washing!

Since I currently don’t have a blender I alternate between using my food processor (for larger batches of crepes) and my immersion blender (for smaller batches of crepes). Both do the mixing perfectly. The downside is the pouring. I use a pyrex glass measuring cup or an empty coffee creamer container.


Preheat the pan

My cooking spray, spatula, and heating pan.


You will want to cook the crepes in a non stick skillet. Spray the pan with olive oil or cooking oil and heat it to medium -high heat. While the pan is heating, get out a spatula to flip your crepes and an empty plate to put them on. You will be ready to start cooking crepes when you can feel the heat on your hand when it is about a foot above the pan.

A note about heat: You may notice from the picture that I cook on an old, electric range. It gets the job done, but it is definitely not in tip-top condition. The burners are uneven and there is variation in the temperature. If your stovetop is in better condition than mine (and I hope it is!) then you may have to adjust the heat level. Getting the heat level right for your equipment is part of the learning process, though, so don’t be afraid to adjust if the first few crepes don’t turn out perfectly!


Pour and Swirl

So you have your batter and your spatula, you pan is heated. This next step is really the crux of making a successful crepe. You are going to hold the skillet in your right hand, and batter in your left hand. Lift the skillet off the burner. Pour enough batter into the pan so it is covering about 2/3 of the pan, and immediately swirl the pan around in a circle, just tilting it enough so that the batter spreads out to the edge of the pan. When you are done swirling set the pan back on the burner.

As you get the hang of this two things will happen. First, you will have a good idea of how much batter you need to pour to fill your pan. Second, you will start tilting the pan before you have poured all of the batter.

As you practice two things may happen: you might pour too much or two little batter. If you’ve added too much, I suggest just letting the crepe cooking. It may be a little thicker than your other crepes but it will still be soft and flexible like a crepe should be. If you’re gone the other direction and your batter doesn’t cover the pan your have two choices. You can add more batter to the empty spots or you can let the crepe cook as is, and end up with a mini-crepe, of sorts.

Here is the batter, just poured into the pan, before swirling:

Can you tell which direction my burner tilts? Unless your burner has the same problem you will have a nice circle of batter, not a goldfish shape!

Here is the batter, just after swirling:

Crepe How To

There are two things to point out from this picture. First, the holes up towards the top left of the crepe. This happens when you’ve swirled the batter around the pan too slowly (or let it rest to, say, take a picture, before swirling it). The crepe cooks so quickly that sometimes, by time the batter travels all the way around the pan some of the crepe has cooked. This partially cooked batter won’t slide around the pan with the rest of the batter. The batter is forced to move around it, leaving a small hole. Annoying? Yes. Crepe tragedy? No. Your crepe will still taste great, and your fillings will not come pouring out of these small holes, either.

The second thing to point out is the edges of the crepe. Can you see how they are stick to the pan? Right after I pour and swirl, I set the skillet back on the burner and then use my spatula to poke these edges down. This makes it much easier to flip the crepe.


Push the edges of the crepe down the side of the pan with a spatula.

Push the edges of the crepe down the side of the pan with a spatula.


As you are scraping the edges of the crepe, watch for the crepe to start bubbling up. It’s time to flip the crepe when you see lots of bubbles all over the crepe. The edges may also be a bit brown.

These bubbles are bit difficult to see, but hopefully you get the idea.

These bubbles are bit difficult to see, but hopefully you get the idea.

The crepe should be easy to flip over. You have already loosened the edges with the scraping. Just slide your spatula underneath the crepe and life the whole thing up and off the pan. Then, flip it! I have a large faced spatula that is great for holding an entire crepe. If you are having trouble getting the crepe up, try holding onto the lifted edge with your hand to help stabilize while you lift up the rest of the crepe.

Once flipped, your crepe should look like something like this. If it appears undercooked, just flip it back over and let it cook a bit longer, no harm done!

A crepe, just after flipping.

A crepe, just after flipping.



Honestly, I have no special tips for the last cooking step for the crepe. I leave it sit for a minute or two. At this point, there crepe is super easy to flip, so I check for doneness by lifting up and edge and peeking under or just flipping it over. Your crepe will not look the same on both sides. The second side will be browned, but in a “spotty” pattern.

The second side of the crepe, fully cooked.

The second side of the crepe, fully cooked.


And, you’re done! Sort of. . . 

You’ve finished one crepe! Congratulations! But now you have the rest of your batter to cook. Before you move on to your subsequent crepes, make any changes. Did the crepe burn? Turn the heat down a notch or two. Was it undercooked when you tried to flip it? Turn the heat up a bit. Did the crepe stick to the pan? Spray the skillet with more cooking spray. Once you’ve made your adjustments, pour the next crepe! The one thing I do suggest doing between each crepe is stirring the batter.

How to: Make Gluten Free Crepes

  1. Mix your batter.
  2. Spray a nonstick skillet with cooking spray or olive oil.
  3. Heat the skillet over medium-high heat.
  4. Pour some crepe batter into the skillet, and swirl the entire skillet in a circle, until the batter is spread out evenly across the pan.
  5. Push down any batter that is stuck along the edge of the pan.
  6. When the crepe is bubbling, flip it over. This will happen quickly.
  7. Let sit a minute or so, before removing. Check doneness by lifting up the bottom of the crepe and peeking under it to see if it has browned at all.
  8. Stir your batter before pouring the next crepe.


Hazelnut Crepes (GF)

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Here’s the cool thing about crepes: they are often naturally gluten free! I’m definitely not an expert on the history of crepes, but what from everything I’ve read, buckwheat was just as much, if not more a part of the development of crepes than wheat was! Neat, huh? 

Now, ironically enough, these hazelnut crepes are not made with any buckwheat flour! I stumbled upon these one of the first times I made crepes, when I didn’t have all the ingredients I needed for another crepe recipe. I made a few substitutions and ended up with something delicious!

A few notes about ingredients. First of all, the hazelnut flour. It’s one of the more uncommon GF flours so it can be difficult to find. I am able to buy it at a local health food store, but I know some mainstream grocery stores also carry it. This type of flour can go bad, so store it in the refrigerator to increase the shelf life. Next, the melted butter. I frequently leave butter out of recipes or replace them with olive oil in the name of health. Sometimes you wouldn’t know the difference and other times it’s a mess. In the case of these crepes, I’ve found that adding a little butter or oil to the batter makes the cooking process go smoothly, by keeping the crepes from sticking to the pan. If you want to sub oil in for butter, go for it! If you want to leave it out all together I think you will have a great end result, too, just spray your pan if the crepes start to stick! Lastly, the sugar. You have a few options here. If you are not eating refined sugar you can leave it out completely and these will still be delicious. I’ve also used Stevia and cut the sugar down to just under a teaspoon. When I make these for my husband I double the sugar. He seems to be immune to extra calories and loves anything sweet. My preference, 2 tsp, is what is listed in the recipe.

These slightly sweet crepes are excellent for breakfast or dessert. I have them for breakfast, sprinkled with cinnamon sugar, and feel like I am having dessert for breakfast. I’ve often made a batch of these over the weekend and heated up a few in the microwave each morning that week for a quick breakfast. Crepes seem to be just as good reheated as they were fresh out of the pan.

Now, you might be thinking that making crepes sounds difficult, and I’m here to tell you it is not! There’s a few tricks, but it’s really quite simple. I plan to do a full post with a photo tutorial on how to make crepes soon. Until then, try following the directions below. Consider your first few crepes as experiments until you perfect your technique! Even if the crepes ending up looking strange they will probably still taste delicious!


Hazelnut Crepes

Ingredients (makes 1-2 dozen crepes, depending on the size of the crepes)

  • 2 eggs
  • 1 c milk
  • 1/2 tsp salt
  • 1/2 c hazelnut flour
  • 1/2 c white rice flour
  • 2 tsp sugar 
  • 1 tbs melted butter 

Cooking Directions:

1. In a blender, food processor, or large bowl and an immersion blender (I’ve used all three methods, and they all work) mix eggs, milk, and salt.

2. Slowly add in each of the flours and the sugar.

3. Lastly, add the butter.

4. Heat  a non stick skillet to medium high heat. Spray it with olive oil or cooking spray.

5. Pour some batter (try 1/4c to start with) into the center of the pan and then lift the pan off the burner and tilt it around in a circle, slowly. The batter will spread out across the pan.

6. Put the skillet back on the burner. After a minute or two the crepe will start to bubble. When it does, flip it over with the spatula. 

7. Cook for a minute or 2 longer. The crepe will be solid at this point, so you can lift up an edge and check for doneness. I cook mine until the bottom has some golden brown spots.

8. Repeat with remaining batter. Top crepes with cinnamon sugar, syrup, or fold up your favorite sweet filling inside.




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