Chicken mushroom crepe. This Chicken & Mushroom Crepe recipe is excellent for brunch, lunch or dinner. They are delicate enough to be included in a brunch menu yet filling enough to be served at dinner. The flavor combo of chicken, mushrooms, garlic and white wine is perfection in this recipe!

The next day, remove the pan with the stuffed crepes from the refrigerator, let it sit at room temperature for an hour. How to make Savory Chicken Crepes with Mushrooms Topping: Add the melted butter, parsley, panko, and remaining Swiss cheese to a small bowl and mix well. This recipe is from an old weight watchers cook book and though it has been a few years since I last made I will be doing tomorrow night as it is an easy tea and it can also be frozen to be used later. You can cook Chicken mushroom crepe using 24 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chicken mushroom crepe

It's For of crepe.
Prepare 1 cup of white flour.
Prepare 2 cups of milk.
You need 2 of eggs.
Prepare 2 tsp of oil/melted butter.
It's As required of Vegetable/ canola oil for greased the pan.
You need As per taste of Salt.
It's For of fillings:.
You need 2 cups of boneless boiled and shredded chicken.
It's 2 cups of cleaned mushroom.
Prepare 1/2 of onion finely chopped.
It's As per taste of Salt.
It's 1 tsp of Black pepper.
You need 1 tsp of butter.
It's 1/2 tsp of oregano.
It's For of Bechamel sauce/ white sauce.
It's 2 tsp of butter.
Prepare 2 tsp of white flour.
Prepare 2 cups of milk.
You need 2 of garlic cloves minced.
It's As per taste of Salt and pepper as per taste.
You need For of Garnishing:.
Prepare As required of Grated cheese optional.
It's 1 tsp of paprika optional.

Add the creme fraiche and stir until combined. Add the mushrooms and chicken to the pan. Turn off heat and leave the pan on a warm stovetop while you prepare the crepes. To make the crepes, butter a crepe pan or small non-stick skillet and heat over medium-high heat.

Chicken mushroom crepe step by step

Mix all crepe ingredients to flour and make a lumps free batter after whisking well. Keep aside the batter..
For the bechamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add minced garlic clove and season with salt and pepper to taste..
Boil chicken with salt and pepper untill tender. Then shredded/ chopped it. Keep aside the chicken..
Heat butter in a pan, add green chilli and garlic,saute for 1 min, add chopped onion and mushroom. Cook for 2-3 mins in medium flame. Mushroom leaves water. So cook well mushroom untill tender..
Add chicken to pan, add all spices, salt and herbs. Cook in high heat for 1 min with stirring. Stuffing is ready, keep aside for future use..
Heat a non-stick pan, grease the pan with a paper towel soaked with either canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown..
Flip it quickly with spatula and Cook on the other side for 30 seconds more..
Assemble time. Take a crepe, fill with enough stuffing, put 2-3 tsp prepared bechamel sauce, roll it..
Put some cheese and paprika on top and bake for 2-3 mins untill cheese become melted. Here I have used cheese plate, you can use any cheese..
With fork make some slices of it.Enjoy every bite of creamy crepe slices with creamy chicken mushroom..
Note: step 9 is optional..

Add mushrooms and cook until liquid has evaporated. Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil. Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Remove crepes from the freezer to de-frost; Meanwhile, add olive oil and garlic to a large heated fry-pan.