Name: Mushroom and Chicken Crepe Packets
Prep time: 20 min
Cook time: 45 min
Total time: 95 min
Ingredients: 1 cup milk; 0.66666668653488 cup all-purpose flour; 3 eggs; 0.5 teaspoon salt; 1 teaspoon butter, or as needed; 3 cups sliced fresh mushrooms; 4 tablespoons chopped onion; 2 cloves garlic, minced; 0.5 cup ricotta cheese; 2 tablespoons cream cheese; 2 cups chopped rotisserie chicken meat; salt and ground black pepper to taste; 0.5 cup freshly grated Parmesan cheese; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup chicken broth; 2 tablespoons chopped fresh parsley

Prep Time:

20 mins

Cook Time:

45 mins

Additional Time:

30 mins

Total Time:

1 hr 35 mins

Servings:

5

Yield:

10 packets

Jump to Nutrition Facts

Ingredients

Crepes:

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed

Filling:

3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese

Gravy:

1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

Directions

Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
Bake in the preheated oven until golden and bubbling, about 15 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.

Nutrition Facts (per serving)

365	Calories
16g	Fat
22g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 365
% Daily Value *
Total Fat 16g	20%
Saturated Fat 7g	37%
Cholesterol 199mg	66%
Sodium 1020mg	44%
Total Carbohydrate 22g	8%
Dietary Fiber 1g	5%
Total Sugars 4g
Protein 33g
Vitamin C 4mg	22%
Calcium 240mg	18%
Iron 2mg	12%
Potassium 387mg	8%

* 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.