Savory Gluten-Free Crepes with Chicken Paprikash Filling

Ingredients

• 1 cup Rice Flour
• 0.5 cup Tapioca Starch
• 2 Eggs
• 1.5 cups Milk
• 0.25 teaspoon Salt
• 2 tablespoons Butter
• 1 pound Chicken Breast
• 1 medium Onion
• 2 tablespoons Sweet Paprika
• 0.5 cup Sour Cream

Instructions

1. 1In a medium bowl, whisk together the 1 cup Rice Flour, 0.5 cup Tapioca Starch, 2 Eggs, 1.5 cups Milk, and 0.25 teaspoon Salt until the batter is completely smooth. Cover the bowl and let the batter rest for 15 minutes at room temperature. This allows the flour to fully hydrate.
2. 2While the batter rests, prepare the filling. Cut the 1 pound Chicken Breast into 1-inch cubes. Dice the 1 medium Onion.
3. 3Heat a 10-inch non-stick skillet over medium-high heat (400°F/200°C). Add 1 tablespoon of the 2 tablespoons Butter to the hot skillet. Once the butter is melted and shimmering, add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until it is no longer pink on the outside. Add the diced onion and cook for another 3-4 minutes until softened.
4. 4Stir in the 2 tablespoons Sweet Paprika and cook for 1 minute, stirring constantly, until fragrant. This toasts the paprika and deepens its flavor. Reduce the heat to medium-low (300°F/150°C).
5. 5Stir in the 0.5 cup Sour Cream until well combined. Let the mixture simmer gently for 3-5 minutes, stirring occasionally, until the sauce has thickened slightly. Taste and add more salt if needed.
6. 6Wipe out the skillet used for the chicken. Place it back over medium heat (350°F/175°C) and add the remaining 1 tablespoon of Butter. Once melted, pour about 1/4 cup of the rested batter into the skillet, immediately tilting the pan in a circular motion to spread the batter thinly and evenly across the bottom. Cook for 1-2 minutes, until the edges look dry and the bottom is lightly golden. Carefully flip the crepe with a spatula and cook for another 30-60 seconds on the other side.
7. 7Repeat step 6 with the remaining batter, adding a tiny bit more butter to the pan if needed between crepes, until you have 4 crepes. Stack the finished crepes on a plate as you make them.
8. 8To serve, place a crepe flat on a plate. Spoon about one-quarter of the chicken paprikash filling onto one half of the crepe. Fold the crepe in half, then in half again to form a triangle, or roll it up. Serve immediately.

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