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

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, savory chicken and mushroom crepe filling. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Place the crepes on a work surface. 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.

Savory Chicken and Mushroom Crepe Filling is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Savory Chicken and Mushroom Crepe Filling is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have 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. Make ready 1/2 cp portabella mushrooms (or baby bellas), sliced
  3. Prepare 1/2 cp white cap mushrooms, sliced
  4. Make ready 1 chicken thigh, cooked and cubed
  5. Prepare to taste salt and pepper,
  6. Get 1 recipe simple white sauce - recipe follows
  7. Get 1/4 cp flour or 1/8 cp corn starch
  8. Take 1 cp chicken stock
  9. Take 1 cp milk

Fold the other side of the crepe over to filling. Crepes are easiest to make with a crepe maker or a crepe pan. However, these specialty kitchen tools are not a necessity. This filling and sauce combination is so ridiculously good.

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.

And the filling and sauce are actually autoimmune protocol friendly if you omit the pepper (if you've reintroduced eggs. These specific types of savory crepes are actually super famous in France and for good reasons. They are in fact delicious byte size crepes that are filled with a creamy and velvety white sauce blended with ham, cheese and or mushrooms. They also differ in the fact that they are sold frozen and actually. Their crepes are filled with fruit and nutella, then topped with ice cream (so amazing), but they also used to have savory crepes on their menu.

So that is going to wrap this up for this exceptional food savory chicken and mushroom crepe filling recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!