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Chicken and Mushroom Crêpes
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Chicken and Mushroom Crêpes

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Delicate French crêpes filled with a savory mixture of sautéed chicken, mushrooms, and onions, wrapped in a thin pancake and served with a side of creamy bechamel sauce, perfect for a dinner party or special occasion. The combination of tender chicken, earthy mushrooms, and rich sauce creates a delightful flavor experience that will leave your guests impressed. The crêpes can be made ahead of time and filled just before serving, making it a convenient and elegant meal option.

Time Cook
45
Level
Intermediate
Calories
320
Allergens
Gluten, Dairy, Eggs

Ingredients

1 1/2 cups
All-purpose flour
195 Calories
1 1/2 cups
Milk
150 Calories
2 large
Eggs
140 Calories
2 tablespoons
Butter
140 Calories
1 pound
Chicken breast
260 Calories
1 cup
Mushrooms
15 Calories
1/2 cup
Onion
25 Calories
1 cup
Bechamel sauce
150 Calories

Step-by-Step Instructions

1
In a large mixing bowl, whisk together the flour, milk, eggs, and a pinch of salt. The batter should be smooth and free of lumps. Let it rest for 30 minutes to allow the flour to absorb the liquid.
2
Heat a small non-stick pan over medium heat and brush it with a small amount of butter. Pour a small amount of the batter into the pan and tilt it to evenly coat the bottom. Cook the crêpe for 1-2 minutes, until the edges start to curl and the surface is dry.
3
In a separate pan, sauté the chicken, mushrooms, and onion in butter until the chicken is cooked through and the vegetables are tender. Season with salt and pepper to taste.
4
To assemble the crêpes, lay a cooked crêpe flat on a plate and spoon a small amount of the chicken and mushroom mixture onto the center of the crêpe. Fold the crêpe in half to enclose the filling, and then fold it in half again to form a triangle. Serve the crêpes hot, garnished with chopped parsley and a dollop of bechamel sauce.

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