Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, savory chicken and mushroom crepe filling. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Savory Chicken and Mushroom Crepe Filling is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Savory Chicken and Mushroom Crepe Filling is something which I have loved my entire life. They’re nice and they look fantastic.
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.
To begin 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 can achieve it.
The ingredients needed to make Savory Chicken and Mushroom Crepe Filling:
- Prepare 2 tbls oil
- Make ready 1/2 cp portabella mushrooms (or baby bellas), sliced
- Get 1/2 cp white cap mushrooms, sliced
- Prepare 1 chicken thigh, cooked and cubed
- Take to taste salt and pepper,
- Make ready 1 recipe simple white sauce - recipe follows
- Get 1/4 cp flour or 1/8 cp corn starch
- Get 1 cp chicken stock
- Make ready 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.
Steps to make Savory Chicken and Mushroom Crepe Filling:
- 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.
- 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.
- 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.
- Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp.
- 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. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
