Recipe: Simple Savory Chicken and Mushroom Crepe Filling

Savory Chicken and Mushroom Crepe Filling. 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. Then, layer crepes stuffed with the chicken and mushroom filling one-by-one on the bottom of the casserole dish (or wide baking dish). The next day, remove the pan with the stuffed crepes from the refrigerator, let it sit at room temperature for an hour.

Savory crepes with a chicken and mushroom filling are such a treat. It's a great way to use leftover chicken, and adding mushrooms, caramelized onions and hardboiled eggs adds lots of delicious flavors to the juicy crepes. Savory crepes are so comforting for me. You can have Savory Chicken and Mushroom Crepe Filling using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Savory Chicken and Mushroom Crepe Filling

1. It's 2 tbls of oil.
2. Prepare 1/2 of cp portabella mushrooms (or baby bellas), sliced.
3. You need 1/2 of cp white cap mushrooms, sliced.
4. You need 1 of chicken thigh, cooked and cubed.
5. It's to taste of salt and pepper,.
6. Prepare 1 of recipe simple white sauce - recipe follows.
7. Prepare 1/4 of cp flour or 1/8 cp corn starch.
8. You need 1 of cp chicken stock.
9. Prepare 1 of cp milk.

They bring me right back to my Mom's kitchen. This savory crepe filling elevates the thin pancake to satisfying dinner fare. Be sure to use fresh mushrooms, not canned, to preserve the dish's overall delicacy—canned mushrooms can be too watery and strong-tasting. These Normandy-style buckwheat crepes are filled with mushrooms, spinach, tomatoes, and Gruyere.

Savory Chicken and Mushroom Crepe Filling step by step

1. Heat the oil in a large skillet or frying pan. Add the mushrooms to the hot oil, sprinkle lightly with salt. Saute the mushrooms for about 5 mins..
2. Add the cooked, cubed chicken. Lightly salt and pepper, and heat for about 1-2 mins. Remove from heat, cover and set aside, while you make the sauce..
3. Mix the corn starch with the stock, until dissolved and smooth. Heat until it starts to thicken. Slowly add the milk. Bring to a boil. Turn down heat and simmer for about a minute or two - nice thing about corn starch, can't taste it like flour..
4. Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp..
5. Place some of the mix on the crepe and roll-up. Pour some over the top if you like..

Olive and Chicken Curry Crepes "We love this dish. I make them up in advance and freeze them. They are great for a quick dinner." - Reddiered. Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce. The recent weather has been sooooo beautiful in Southern California.