Gluten-Free Chicken Crepes with Baked Vegetables

 

• 400 g diced and sauteed chicken breast,
• Crepes made with 7-8 gluten-free flours,
• 1 zucchini, chopped
• 1 onion, chopped,
• 100 g goat cheese,
• Grated Cheddar Cheese,
• finely chopped coriander,
• chopped green onion

For the sauce;

• 1 tablespoon of caper pickle,
• 2-3 cloves of garlic,
• 1 teaspoon of apple cider vinegar,
• 1 teaspoon mustard,
• 1 pinch of parsley,
• 1 pinch of fresh mint,
• 1-2 tablespoons of olive oil

First, start by preheating the oven to 175 degrees and prepare the crepe in advance. If you want to prepare gluten-free pancakes, you should choose gluten-free flour.

When the pancakes are cooked, take one of them on the counter. Add sautéed chicken, zucchini, onion and goat cheese on it, then roll it up and put it in the baking dish.

Repeat the same process for all the crepes and place each one in the baking dish.

When the baking dish is filled, for the sauce mixture you prepared on it.

Then cover it with grated cheddar cheese.

Then put the baking dish in the preheated oven and bake in the oven for 15-20 minutes, until the top turns golden.

After removing from the oven, sprinkle the finely chopped parsley and mint mixture on top and serve by slicing.