Chicken and Mushroom Crepes

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Description

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!

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

Instructions

  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
  2. about 5 minutes. Transfer to a plate.
  3. Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened
  4. about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk
  5. chicken bouillon cubes
  6. salt
  7. and pepper; cook and stir until thickened into a sauce
  8. about 5 minutes. Stir in sour cream and sherry.
  9. 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
  10. about 5 minutes.
  11. Beat 1 cup milk
  12. 3/4 cup flour
  13. egg
  14. 1 tablespoon melted butter
  15. sugar
  16. vanilla extract
  17. and baking powder together in a bowl to make crepe batter.
  18. Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet
  19. swirling to spread evenly. Cook crepe until golden brown
  20. about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter
  21. separating crepes with waxed paper and covering to keep warm.
  22. 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.

Prep Time: 25 mins

Cook Time: 32 mins

Total Time: 57 mins

Servings: 5

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