CHICKEN AND MUSHROOM CREPES

These are the best crepes I have ever made! Super easy to assemble and makes an elegant, delicious dinner.

Ingredients

Crepes:

2 tbsp melted butter

3 large eggs

1 c. milk

2/3 c. flour

Chicken- Mushroom Béchamel Filling:

3 tbsp flour

4 tbsp butter, divided

2 c. milk

¼ c. white wine

1 ½ c. mushroom sliced

1 garlic clove, pressed

½ tsp salt

¼ tsp pepper

1 ½ c. chicken cooked and cubed

½ tsp fresh thyme

HOW TO MAKE CHICKEN AND MUSHROOM CREPES

Crepes:

Step 1: In a blender, place the eggs, flour, and milk. Pulse to mix, then allows the crepe batter to rest for about 20 minutes or so.

Step 2: Brush the melted butter into a crepe pan over medium heat. Into the pan, pour scant 1/3 c. of batter, tilting to coat the bottom. Cook the batter for about 1 to 2 minutes until the top of the crepe looks dull and the edges can easily be pulled up. Under the crepe, run a wide metal spatula. Flip and continue to cook the other side for a minute more. Repeat with the remaining batter, making sure to brush the pan with butter each time. Stack the crepes.

Chicken- Mushroom Béchamel Filling:

Step 3: In a chef’s pan, melt 1 tbsp butter over medium heat. Then, add the mushrooms, garlic, and thyme. Cook for about 8 minutes until the mushrooms are tender and the liquid has evaporated.

Step 4: Melt the rest of the 3 tbsp butter in a saucepan over medium heat. Once melted, add the flour and cook for about 2 minutes until the mixture resembles a paste. Stir in the milk until blended. Continue to cook for another 3 to 4 minutes until the mixture has thickened. Pour in the wine and add the salt, pepper, chicken, and mushrooms. Cook for additional 2 to 3 minutes.

Step 5: In the center of each crepe, ladle about half c of the mixture. Then, fold the edges over and roll the crepe.

Step 6: Serve the chicken and mushroom crepes immediately. Enjoy!

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CHICKEN AND MUSHROOM CREPES

These are the best crepes I have ever made! Super easy to assemble and makes an elegant, delicious dinner.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

  

• Crepes:
• 2 tbsp melted butter
• 3 large eggs
• 1 c. milk
• 2/3 c. flour
• Chicken- Mushroom Béchamel Filling:
• 3 tbsp flour
• 4 tbsp butter divided
• 2 c. milk
• ¼ c. white wine
• 1 ½ c. mushroom sliced
• 1 garlic clove pressed
• ½ tsp salt
• ¼ tsp pepper
• 1 ½ c. chicken cooked and cubed
• ½ tsp fresh thyme

Instructions

 

• Crepes:
• In a blender, place the eggs, flour, and milk. Pulse to mix, then allows the crepe batter to rest for about 20 minutes or so.
• Brush the melted butter into a crepe pan over medium heat. Into the pan, pour scant 1/3 c. of batter, tilting to coat the bottom. Cook the batter for about 1 to 2 minutes until the top of the crepe looks dull and the edges can easily be pulled up. Under the crepe, run a wide metal spatula. Flip and continue to cook the other side for a minute more. Repeat with the remaining batter, making sure to brush the pan with butter each time. Stack the crepes.
• Chicken- Mushroom Béchamel Filling:
• In a chef’s pan, melt 1 tbsp butter over medium heat. Then, add the mushrooms, garlic, and thyme. Cook for about 8 minutes until the mushrooms are tender and the liquid has evaporated.
• Melt the rest of the 3 tbsp butter in a saucepan over medium heat. Once melted, add the flour and cook for about 2 minutes until the mixture resembles a paste. Stir in the milk until blended. Continue to cook for another 3 to 4 minutes until the mixture has thickened. Pour in the wine and add the salt, pepper, chicken, and mushrooms. Cook for additional 2 to 3 minutes.
• In the center of each crepe, ladle about half c of the mixture. Then, fold the edges over and roll the crepe.
• Serve the chicken and mushroom crepes immediately. Enjoy!