Mushroom and Chicken Crepe Packets recipe
All Recipes Breakfast and Brunch Recipes Crepes
Ingredients
- 1 cup milk ⅔ cup all-purpose flour 3 eggs ½ teaspoon salt 1 teaspoon butter, or as needed 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 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup chicken broth 2 tablespoons chopped fresh parsley
Nutrition Info
- 365.4 caloriescarbohydrate: 21.5 gcholesterol: 198.9 mgfat: 15.8 gfiber: 1.3 gprotein: 32.7 gsaturatedFat: 7.4 gservingSize: -sodium: 1020 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Chicken Crepe Packets
Directions
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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.