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

Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, savory chicken and mushroom crepe filling. It is one of my favorites. For mine, I am going to 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. Place the crepes on a work surface. A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce.

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

To begin with this recipe, we must prepare a few components. You can cook savory chicken and mushroom crepe filling using 9 ingredients and 5 steps. Here is how you can achieve 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. Make ready 1 chicken thigh, cooked and cubed
  5. Prepare to taste salt and pepper,
  6. Take 1 recipe simple white sauce - recipe follows
  7. Prepare 1/4 cp flour or 1/8 cp corn starch
  8. Take 1 cp chicken stock
  9. Get 1 cp milk

Recipe for Savory Crepes with ground meat, mushrooms, carrots and shredded cabbage. Ground chicken or turkey may be substituted for the pork, though I prefer pork most in this particular recipe. Crepes with a filling loaded with ground meat, sauteed carrots and mushrooms and cooked cabbage. Crepes are easiest to make with a crepe maker or a crepe pan.

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.

However, these specialty kitchen tools are not a necessity. This filling and sauce combination is so ridiculously good. And the filling and sauce are actually autoimmune protocol friendly if you omit the pepper (if you've reintroduced eggs. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal. Out of my favorite book by Marie Simmons, Pancakes A to Z.

So that’s going to wrap this up with this exceptional food savory chicken and mushroom crepe filling recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!