Name: Chicken and Mushroom Crepes
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Butter, divided - 5 tablespoons; Canola oil - 2 tablespoons; Boneless, skinless chicken breasts, cut into chunks - 3; Sliced fresh mushrooms - 1 (8 ounce) package; Finely chopped onion - ⅓ cup; All-purpose flour - ¼ cup; Milk - 2 cups; Chicken bouillon - 2 cubes; Salt - ¼ teaspoon; Ground black pepper - ⅛ teaspoon; Sour cream - ½ cup; Dry sherry - 3 tablespoons; Dried parsley, divided - 2 teaspoons; Milk - 1 cup; All-purpose flour - ¾ cup; Egg - 1; Butter, melted - 1 tablespoon; White sugar - 1 ½ teaspoons; Vanilla extract - ¼ teaspoon; Baking powder - ¼ teaspoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Chicken and Mushroom Crepes

1. Butter, divided - 5 tablespoons

2. Canola oil - 2 tablespoons

3. Boneless, skinless chicken breasts, cut into chunks - 3

4. Sliced fresh mushrooms - 1 (8 ounce) package

5. Finely chopped onion - ⅓ cup

6. All-purpose flour - ¼ cup

7. Milk - 2 cups

8. Chicken bouillon - 2 cubes

9. Salt - ¼ teaspoon

10. Ground black pepper - ⅛ teaspoon

11. Sour cream - ½ cup

12. Dry sherry - 3 tablespoons

13. Dried parsley, divided - 2 teaspoons

14. Milk - 1 cup

15. All-purpose flour - ¾ cup

16. Egg - 1

17. Butter, melted - 1 tablespoon

18. White sugar - 1 ½ teaspoons

19. Vanilla extract - ¼ teaspoon

20. Baking powder - ¼ teaspoon

How to cook deliciously - Chicken and Mushroom Crepes

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.