I was so honored to be the US Wellness Meats’ Featured Chef for August, 2014!!! I have been a huge fan of US Wellness Meats for almost as long as I have eaten a Paleo diet! They really know animal welfare and meat quality, two things that definitely go hand-in-hand. Inspired by this honor, I developed two exciting new recipes to be featured on US Wellness Meats’ website last month along with sharing two of my favorite recipes from The Paleo Approach Cookbook which featured their products. This is the final of those recipes. Go see the original posting of this recipe in US Wellness Meats‘ Featured Chef post here. And make sure to check out my interview with US Wellness Meats here.
COUPON ALERT: US Wellness Meats is offering 15% off orders under 40lbs with coupon code old between now and midnight tomorrow (Tuesday) night (excluding any sale items, bulk boxes, volume discounts, and gift certificates).
When I developed my recipes for Paleo Crepes with “Nutella”, my mind immediately started to buzz with savory filling ideas. I guess I got a little distracted, since it’s been almost exactly two years since I posted that recipe!! I know what I got distracted with: writing The Paleo Approach and The Paleo Approach Cookbook. I was approached by two publishers about a week after that original recipe post was published. And I guess as far as distractions go, it’s hard to come up with a better excuse than becoming a New York Times Bestselling Author and writing two huge resources for the autoimmune disease community!
Crepes are easiest to make with a crepe maker or a crepe pan. However, these specialty kitchen tools are not a necessity. I still make my crepes with a 12” non-stick omelet/frying pan (the edges are at a good angle for getting underneath the crepe to flip it). Sure, it’s more work and my crepes are not as thin or even as they would be with a crepe maker, but it still works for me (actually, it’s the only thing I make with my non-stick pan!). But, if you find yourself wanting to make these often, investing in a crepe maker is definitely worth it. This recipe makes 6-7 crepes and is easily doubled. (you may or may not wish to double the recipe, depending on how stuffed you like your crepes and whether or not you’re planning on serving 4 or 6 with this recipe).
Make sure to check out the original recipe Paleo Crepes with “Nutella” for more ideas for these crepes!
This filling and sauce combination is so ridiculously good. And the filling and sauce are actually autoimmune protocol friendly if you omit the pepper (if you’ve reintroduced eggs, you could go ahead and make the crepes too). It’s definitely worth it to make, even without the crepes.
Serves: 4 to 6
Ingredients (Herbed Chicken Filling):
- 1½ pounds of chicken tenders, cut into 1” pieces
- 2 medium carrots, chopped into ½” rounds or semicircles
- ½ medium onion, chopped
- 3 stalks celery, chopped into ½” slices
- 3 tablespoons duck fat or lard (butter or ghee would be good too)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon dried or chopped fresh rosemary
- 1 teaspoon dried or chopped fresh thyme
- 1 teaspoon dried or chopped fresh savory
- Preheat oven to 400F. Toss all ingredients and spread on a rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes during baking.
Ingredients (Wild Mushroom “Cream” Sauce):
- ¾ cups chicken broth or chicken gelatin
- 2 cups cauliflower florets (about ¾ pound)
- 8 ounces wild mushrooms, sliced
- 2 tablespoons ghee, lard, duck fat, or coconut oil
- Salt, to taste
- Bring chicken broth to a simmer and add cauliflower. Simmer covered for 15-20 minutes, until cauliflower is overcooked.
- Meanwhile, saute mushrooms in ghee over medium-high heat, until starting to brown, about 8-10 minutes.
- Pour cauliflower and broth into a blender and blend on high until a completely smooth puree forms. Taste and season with salt as needed.
- Add cauliflower puree to mushrooms in the pan. Stir and cook together for 1 minute. Serve.
Ingredients (Crepes, from Paleo Crepes with “Nutella”):
- 1 large green plantain (about 1 cup pureed) (learn more about green plantains in this video from my YouTube channel)
- 3 eggs
- 3 Tbsp water
- 2 Tbsp extra virgin coconut oil
- 1/8 tsp salt
- More extra virgin coconut oil for frying
- Peel the plantain, give a rough chop, and place in a blender with the rest of the ingredients. Blend on high until a completely smooth batter forms.
- Meanwhile, heat a crepe pan or omelet pan over medium to medium-high heat (or use a crepe maker).
- Add 1 tsp of coconut oil to the pan for each crepe (just enough that the crepe doesn’t stick, but not so much that the batter can’t spread out when you swirl the pan). Add 3-4 Tbsp of batter (you could use a ¼ cup scoop or just eyeball it) to the pan and immediately hold the pan up over the element while you swirl/angle the pan so that the batter spreads out into a uniform circle. (If you have a crepe pan, use the spreader to spread out the batter. If you have a crepe maker, follow the directions.)
- Cook for 45-75 seconds on the first side, until the top looks dry. Flip and cook for 15-30 seconds on the second side. Remove from the pan.
- Add more coconut oil to the pan and repeat with the remaining batter. If the batter thickens while it’s sitting, just blend for 10 seconds before pouring into the pan. You should get 6-7 crepes.
- To assemble the Herbed Chicken Savory Crepes with Wild Mushroom “Cream” Sauce: lay a crepe on a plate. Spoon Herbed Chicken Filling in a line down the middle of the crepe. Roll the crepe around the filling. Ladle the Wild Mushroom “Cream” Sauce over the top.