Savory Chicken And Mushroom Crepe Recipe
Prep Time:
50 minutes
Cook Time:
40 minutes
Servings:
6 Crepes
Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup milk
  • ½ cup water
  • 2 tablespoons melted butter
  • ¼ teaspoon salt
  • 1 tablespoon butter, plus more as necessary (for cooking the crepes)
  • 1 boneless, skinless chicken breast
  • 1 cup mushrooms, sliced
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • ¼ cup chicken broth
  • 1 tablespoons olive oil
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh chives, chopped (for garnish)
Directions
  1. Instructions:
  2. Make the crepe batter: In a large mixing bowl, whisk together flour and eggs.
  3. Gradually add milk and water, stirring to combine.
  4. Add melted butter and salt, beating until smooth. Let the batter rest for at least 30 minutes.
  5. When ready to cook the crepes, add 1 tablespoon butter to a crepe or non-stick skillet, and preheat it over medium-high heat.
  6. Pour about ½ cup of batter into the skillet, tilting the pan to spread the batter evenly.
  7. Cook for about 1 minute, until the edges start to lift and the bottom is lightly browned.
  8. Flip and cook the other side for about 30 seconds. Repeat with remaining batter, adding more butter to pan as necessary. Set crepes aside.
  9. Begin the filling: Bring a pot of salted water to a boil. Add chicken breast and cook until no longer pink in the center, about 15 to 20 minutes.
  10. Remove chicken from water and let cool slightly.
  11. Shred chicken using two forks.
  12. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  13. Add mushrooms and garlic, cooking until mushrooms are tender and any liquid has evaporated, about 5 to 7 minutes.
  14. Reduce heat to medium. Stir in heavy cream and chicken broth, cooking until the sauce thickens slightly, about 3 to 4 minutes.
  15. Add shredded chicken to the sauce, mixing well to coat with the sauce. Taste, and adjust seasoning with salt and pepper.
  16. Stir in chopped parsley.
  17. Lay each crepe flat and spoon a generous portion of the chicken and mushroom mixture onto one half.
  18. Fold the crepe over to cover the filling. Repeat the process to fill all the crepes.
  19. When serving, top each crepe with more sauce, if desired, and garnish with chopped chives. Serve immediately.