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!

Susan
prep:
25 mins
cook:
32 mins
total:
57 mins
Servings:
5
Max Servings:
5
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

501.12 calories; 24.59 g protein; 32.82 g carbohydrates; 1.38 g dietary-fiber; 9.59 g sugars; 30.01 g fat; 14.79 g saturated-fat; 131.03 mg cholesterol; 928.13 IU vitamin-a-iu; 12.05 mg niacin-equivalents; 0.3 mg vitamin-b6; 2.56 mg vitamin-c; 72.42 mcg folate; 241.68 mg calcium; 2.36 mg iron; 43.49 mg magnesium; 561.59 mg potassium; 872.43 mg sodium; 0.34 mg thiamin; 270.09 calories-from-fat; 25 percent-of-calories-from-carbs; 52 percent-of-calories-from-fat; 19 percent-of-calories-from-protein; 26 percent-of-calories-from-sat-fat


Reviews (6)

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Most helpful positive review

penny
04/04/2018
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 to add a little butter to the pan prior to cooking each crepe. The recipe made 5 large crepes which I filled generously with the mushroom chicken mixture. Topped with the reserved mushroom mixture and baked for 20 minutes at 350 because it had cooled by the time I put it all together. Sprinkled with chopped fresh parsley just before serving. Lovely presentation and tasty.

Most helpful critical review

Caidy Ever
09/17/2018
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!
7 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
  • 3 Rating Star 1
the4taals
04/13/2017
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 the boullion cube to 1 used 1 tbsp each sherry and sour cream and added 1/2 cup of water on the end to make it saucier. I increased the seasonings and added sage and minced garlic. Next time I would double the mushrooms as well. We really enjoyed this it reminded me of The Magic Pan from when I was a child. I made this recipe for the Allrecipes Allstar Canada April challenge #ARFaceless
(4)
penny
04/04/2018
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 to add a little butter to the pan prior to cooking each crepe. The recipe made 5 large crepes which I filled generously with the mushroom chicken mixture. Topped with the reserved mushroom mixture and baked for 20 minutes at 350 because it had cooled by the time I put it all together. Sprinkled with chopped fresh parsley just before serving. Lovely presentation and tasty.
Andrew
04/10/2017
So good! Wouldn't change a thing.
Caidy Ever
09/17/2018
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!
www.sexyfsi.website
03/02/2018
Delicious! I added 2x the amount of mushrooms. A keeper.
RedStateBlueState
11/10/2018
Made without the chicken but perfect with my vegetable crepes.