Gluten-Free Chicken Crepelloni

Recently I watched a youtube video that had my mouth watering. A guy had some crepes and stuffed them with a chicken filling – sort of a chicken cannelloni/crepe combo. As I’ve been on a crepe kick lately, this was right up my alley. So tonight we had one of my sisters and her husband for dinner and on the menu was gluten-free chicken “crepe”lloni.

This meal took me all of 40 minute to prepare from start to finish. Easy and yet incredibly delicious. You need basic ingredients: chicken, cream cheese, ricotta cheese, mozzarella cheese, parmesan or asiago cheese, garlic, and a few sauces and seasonings.

I started with the crepes and made up 13 while the chicken was cooking. Crepes are easy and require just a few ingredients: eggs, milk, water, flour, salt. I use a blend made by Tom Sawyer Flour. No need for extras like gums or starches this way.

Once the chicken was cooked, I ran it under cold water to cool the pieces and then added them to my food processor with the other ingredients and pulsed a few times until the mixture was somewhat creamy, but still with texture to it.

Then it was on to putting the filling onto each crepe and rolling up tight before placing them into a baking pan. They were lined up like little soldiers, ready for the sauce on top. I have a mild allergy to tomatoes so I use vodka marina sauce as it is less acidic and causes me fewer issues than a standard marinara. Topped that with a drizzle of alfredo sauce and a bit of asiago cheese and it was ready for the oven.

We ate these with a light salad with feta cheese and raspberry vinaigrette. Simple fare that is filling. Delicious. Unfortunately I was unable to get a photo of the finished product as I’d hoped – they all were immediately eaten. Nothing left!

Chicken “Crepe”lloni
1 pound chicken (breast is best)
2 eggs
8 ounces cream cheese
pint ricotta cheese
mozzarella cheese
parmesan or asiago cheese (fresh)
garlic
sun-dried tomatoes
italian seasoning
salt
marina sauce
alfredo sauce

Cube the chicken into small pieces and boil in hot water until cooked through (approx 5-10 minutes). Remove from heat and place under cold water to cool.

Measure cream cheese, ricotta cheese, and grated cheese into food processor (I used approx. 1/2 cup grated asiago and 1 cup grated mozzarella). Add the eggs, garlic and seasonings to taste (I used 1 Tbl fresh chopped garlic, 2 tsp italian seasoning, 1 tsp salt). Chop sun-dried tomatoes into small pieces and process the mixture until combined, but still somewhat “chunky.”

Place approx 1/4 cup of filling into center of each crepe and roll once, fold in edges, and then roll the remainder of the crepe so you have a fat cigar shaped crepelloni. Place into 13×9 baking pan, seam side down.

Cover with marinara sauce (approx 2 cups) and drizzle with alfredo. Top with 1/3 cup grated parmesan or other cheese and bake at 350F for 30-45 minutes until bubbly and heated through.

Gluten-Free Crepes
2 eggs
1 cup gluten-free flour blend
1/2 tsp salt
2 Tbl oil
1/2 cup milk
water

Beat eggs and add flour, salt, oil, milk and enough water to make a batter that is thin enough to coat a small frying pan when poured on. Fry 1/3 cup or so at a time, tilting pan to cover bottom. It will only take 30 seconds or so to cook each side.