Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, savory chicken and mushroom crepe filling. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Savory Chicken and Mushroom Crepe Filling is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Savory Chicken and Mushroom Crepe Filling is something which I have loved my whole life.
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. In case you don't know, a crepe is a type of very thin pancake.
To begin with this recipe, we must 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:
- Take 2 tbls oil
- Take 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,
- Take 1 recipe simple white sauce - recipe follows
- Make ready 1/4 cp flour or 1/8 cp corn starch
- Take 1 cp chicken stock
- Prepare 1 cp milk
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. 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.
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.
Savory crepes are so comforting for me. They bring me right back to my Mom's kitchen. I had to add a little water to make the crepes thin enough and had to add a little butter to the pan prior to cooking each crepe. Tools Used to Make These Savory Crepes with Ham and Mushrooms I like to mix the crepe batter in a blender to insure that everything is mixed evenly. Chicken Florentine Crepes: savory crepes filled with shredded rotisserie chicken, sautéed spinach, and mushrooms in a creamy sauce.
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