Savory Chicken and Mushroom Crepe Filling
Savory Chicken and Mushroom Crepe Filling

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, savory chicken and mushroom crepe filling. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

In this video, I will show you how to make crepes -Savory easy to follow crepe recipe with spinach, mushroom & chicken cream sauce filling. A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. Ideal party food for that special luncheon or brunch.

Savory Chicken and Mushroom Crepe Filling is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Savory Chicken and Mushroom Crepe Filling is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have savory chicken and mushroom crepe filling using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Savory Chicken and Mushroom Crepe Filling:
  1. Take 2 tbls oil
  2. Take 1/2 cp portabella mushrooms (or baby bellas), sliced
  3. Make ready 1/2 cp white cap mushrooms, sliced
  4. Take 1 chicken thigh, cooked and cubed
  5. Prepare to taste salt and pepper,
  6. Take 1 recipe simple white sauce - recipe follows
  7. Get 1/4 cp flour or 1/8 cp corn starch
  8. Make ready 1 cp chicken stock
  9. Prepare 1 cp milk

Savory crepes are so comforting for me. This multilayered crêpe cake is made with two types of cheesy crêpes and a filling of mushrooms, chicken and cream cheese. It's a Russian favourite for special occasions. I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business.

Instructions to make Savory Chicken and Mushroom Crepe Filling:
  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.

I was finally able to duplicate the. In this recipe, I'm serving the crepes with creamy mushrooms and spinach which is my most favourite way to serve them so far. I use a crepe-maker but you can absolutely make these with a frying pan too, I will cover that more in the recipe instructions below. But if you like the sound of a crepe-maker. Add onion, garlic, cream and stock.

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