Savory Chicken and Mushroom Crêpes
Indulge in these delightful Savory Chicken and Mushroom Crêpes, a family favorite perfect for a special brunch or lunch gathering. Light and fluffy crêpes are filled with a creamy chicken and mushroom mixture, making every bite a treat. It's easy to customize this recipe with seafood, perfect for entertaining guests or enjoying a cozy weekend at home. This satisfying dish can be prepared ahead of time and even frozen, ensuring you have a delicious meal at your fingertips whenever you need it.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
flour
1 cup (all-purpose, sifted)
salt
1 pinch
eggs
2 (large, beaten)
milk
2 cups (whole)
oil
1 tablespoon (for cooking)
butter
1 tablespoon (for sautéing)
onion
1 small (finely diced)
mushrooms
1 cup (sliced)
additional flour
2 tablespoons
milk
2 1/2 cups (whole)
cooked chicken
2 cups (chopped)
Swiss cheese
1/2 cup (grated)
cream
1/2 cup (heavy)
parsley
2 tablespoons (chopped)
black pepper
to taste
Instructions
1
For the crêpes, mix flour and salt in a large bowl until well combined.
2
In a separate bowl, whisk together the eggs and milk until fully blended.
3
Gradually pour the egg mixture into the flour, whisking continuously until a smooth batter forms. Let the batter rest for 30 minutes for the best texture.
4
Heat a non-stick pan over medium-high heat. Lightly oil the pan using a scrunched paper towel.
5
Pour about 1/4 cup of the batter into the hot pan, tilting the pan to spread it into a thin layer. Cook until the edges start to lift, about 1-2 minutes, then flip and cook for an additional minute until lightly browned.
6
Remove the crêpe and place it on a plate. Continue this process with the remaining batter, placing parchment paper between each crêpe to prevent sticking. These can be frozen for up to 3 months if prepared ahead.
7
For the filling, melt the butter in a small frying pan over medium heat. Add finely diced onions and sauté until they become tender and translucent.
8
Stir in the sliced mushrooms and cook until their liquid evaporates, about 5 minutes.
9
Sprinkle 2 tablespoons of flour over the mushroom mixture and cook for an additional minute, stirring constantly.
10
Gradually add 2 1/2 cups of milk while stirring continuously to create a smooth sauce. Bring the sauce to a gentle boil, then remove from heat and set aside 1 cup for later use.
11
In the remaining mixture, add the chopped cooked chicken, half of the grated Swiss cheese, chopped parsley, and season with salt and pepper. Allow to cool for 5 minutes.
12
To assemble, lay one crêpe flat on a countertop and spoon a few tablespoons of the chicken filling along the center. Roll the crêpe to enclose the filling and place it seam-side down in a prepared baking dish.
13
Combine the reserved 1 cup of sauce with the remaining cheese and cream and spoon it generously over the filled crêpes.
14
Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until the cheese is golden and bubbling. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is named Savory Chicken and Mushroom Crêpes.
What are the recommended occasions for serving this recipe?
It is perfect for a special brunch, lunch gathering, or a cozy weekend at home.
Can I substitute the chicken with something else?
Yes, the recipe is easy to customize with seafood if you prefer.
Can this recipe be prepared in advance?
Yes, this dish can be prepared ahead of time and even frozen for convenience.
How long should the crêpe batter rest?
The batter should rest for 30 minutes to achieve the best texture.
What temperature should the pan be for cooking crêpes?
The pan should be heated over medium-high heat.
How much batter is used for each individual crêpe?
Use about 1/4 cup of batter for each crêpe.
How do you know when to flip the crêpe?
Flip the crêpe when the edges start to lift, which takes about 1-2 minutes.
How long can the crêpes be stored in the freezer?
They can be frozen for up to 3 months if prepared ahead of time.
What prevents the crêpes from sticking together when stacked?
Placing parchment paper between each crêpe prevents them from sticking.
What type of flour is recommended for the crêpes?
The recipe calls for 1 cup of all-purpose, sifted flour.
How are the onions for the filling prepared?
The onions should be finely diced and sautéed in butter until tender and translucent.
How long should the mushrooms be cooked?
Cook the mushrooms for about 5 minutes or until their liquid evaporates.
How do you create the sauce for the filling?
Stir 2 tablespoons of flour into the mushrooms, then gradually add 2 1/2 cups of milk while stirring continuously.
How much sauce is reserved for the topping?
You should set aside 1 cup of the sauce for later use as a topping.
What type of cheese is used in this dish?
The recipe uses 1/2 cup of grated Swiss cheese.
What herbs are added to the chicken filling?
Two tablespoons of chopped parsley are added to the filling.
How long should the filling cool before assembly?
Allow the filling mixture to cool for 5 minutes before assembling the crêpes.
How are the crêpes rolled?
Spoon the filling along the center and roll the crêpe to enclose it.
How should the crêpes be placed in the baking dish?
They should be placed seam-side down in the dish.
What is mixed with the reserved sauce for the final topping?
The reserved sauce is combined with the remaining cheese and heavy cream.
What is the baking temperature for this recipe?
Preheat your oven to 350°F (175°C).
How long does the final dish bake?
Bake the assembled crêpes for about 30 minutes.
How do you know the dish is finished baking?
It is done when the cheese is golden and bubbling.
How many total ingredients are required?
There are 15 ingredients listed in the recipe.
What kind of milk is recommended?
The recipe specifies using whole milk.
How many eggs are needed for the batter?
Two large, beaten eggs are required.
Is the chicken used in the filling raw or cooked?
The recipe requires 2 cups of chopped cooked chicken.
How do you grease the pan for the crêpes?
Lightly oil the pan using a scrunched paper towel.
What type of cream is used for the topping?
The recipe calls for 1/2 cup of heavy cream.