Chicken and Mushroom Crepes recipe
All Recipes Breakfast and Brunch Recipes Crepes
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
Nutrition Info
- 496.3 caloriescarbohydrate: 31.6 gcholesterol: 131 mgfat: 30 gfiber: 1.4 gprotein: 24.6 gsaturatedFat: 14.8 gservingSize: -sodium: 872.4 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Mushroom Crepes
Directions
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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.