How to Make Chicken and Mushroom Crepes - A Step-by-Step Guide

Chicken and Mushroom Crepes are a delightful and elegant dish that is perfect for a special brunch, lunch, or dinner. The tender, flavorful chicken and earthy mushrooms are wrapped in thin, delicate crepes and topped with a creamy and savory sauce that will tantalize your taste buds. This dish is not only a treat for the senses but also a great way to impress your friends and family with your culinary skills.

Making crepes from scratch may seem intimidating, but fear not! With just a ...

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Ingredients

  • 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
  • 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

Information

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

  • 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

    496 cal.

    • Total Fat: 30g
    • Saturated Fat: 15g
    • Cholesterol: 131mg
    • Sodium: 872mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 8g
    • Protein: 25g
    • Vitamin C: 3mg
    • Calcium: 242mg
    • Iron: 2mg
    • Potassium: 562mg