Name: Chicken and Mushroom Crepes
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Ingredients: 5 tablespoons butter, divided; 2 tablespoons canola oil; 3 boneless, skinless chicken breasts, cut into chunks; 1 (8 ounce) package sliced fresh mushrooms; 0.33333334326744 cup finely chopped onion; 0.25 cup all-purpose flour; 2 cups milk; 2 cubes chicken bouillon; 0.25 teaspoon salt; 0.125 teaspoon ground black pepper; 0.5 cup sour cream; 3 tablespoons dry sherry; 2 teaspoons dried parsley, divided; 1 cup milk; 0.75 cup all-purpose flour; 1 egg; 1 tablespoon butter, melted; 1.5 teaspoons white sugar; 0.25 teaspoon vanilla extract; 0.25 teaspoon baking powder

Chicken and Mushroom Crepes

4.6

(11)

10 Reviews

5 Photos

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!

Recipe by Susan

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

32 mins

Total Time:

57 mins

Servings:

Yield:

10 crepes

Jump to Nutrition Facts

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
⅓ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk
2 cubes chicken bouillon
¼ teaspoon salt
⅛ 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

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.
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 (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.