Chicken and Mushroom Crepes

4.6
(11)

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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Prep Time:
25 mins
Cook Time:
32 mins
Total Time:
57 mins
Servings:
5
Yield:
10 crepes

Ingredients

Filling:

  • 5 tablespoons butter, divided

  • 2 tablespoons canola oil

  • 3 boneless, skinless chicken breasts, cut into chunks

  • 1 (8 ounce) package sliced fresh mushrooms

  • cup finely chopped onion

  • ¼ cup all-purpose flour

  • 2 cups milk

  • 2 cubes chicken bouillon

  • ¼ teaspoon salt

  • teaspoon ground black pepper

  • ½ cup sour cream

  • 3 tablespoons dry sherry

  • 2 teaspoons dried parsley, divided

Crepes:

  • 1 cup milk

  • ¾ cup all-purpose flour

  • 1 egg

  • 1 tablespoon butter, melted

  • 1 ½ teaspoons white sugar

  • ¼ teaspoon vanilla extract

  • ¼ teaspoon baking powder

Directions

  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)

496 Calories
30g Fat
32g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 496
% Daily Value *
Total Fat 30g 38%
Saturated Fat 15g 74%
Cholesterol 131mg 44%
Sodium 872mg 38%
Total Carbohydrate 32g 11%
Dietary Fiber 1g 5%
Total Sugars 8g
Protein 25g
Vitamin C 3mg 13%
Calcium 242mg 19%
Iron 2mg 13%
Potassium 562mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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