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Chicken and Mushroom Crepes

Rated as 4.43 out of 5 Stars
0

"I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!"
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Ingredients

57 m servings 501
Original recipe yields 5 servings (10 crepes)

Directions

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  1. Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
  2. Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
  3. Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
  4. Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
  5. Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
  6. Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Nutrition Facts


Per Serving: 501 calories; 30 32.8 24.6 131 872 Full nutrition

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Reviews

Read all reviews 6
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is just for the sauce as I used the Basic Crepes recipes from Allrecipes for the crepes, I doubled the crepe recipe, with a 1/3 cup measure yielded 11 crepes. I omitted the salt and reduced...

Most helpful critical review

I liked it but the men thought the crepes were too sweet. If I make it again I will omit the sugar. Thanks for the recipe!

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This is just for the sauce as I used the Basic Crepes recipes from Allrecipes for the crepes, I doubled the crepe recipe, with a 1/3 cup measure yielded 11 crepes. I omitted the salt and reduced...

Made without the chicken but perfect with my vegetable crepes.

I liked it but the men thought the crepes were too sweet. If I make it again I will omit the sugar. Thanks for the recipe!

We liked this recipe a lot. I had some cooked shredded chicken to use and it worked great. I used double the mushrooms (1 lb.). I had to add a little water to make the crepes thin enough and had...

So good! Wouldn't change a thing.