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

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, savory chicken and mushroom crepe filling. One of my favorites food recipes. This time, I will 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 current trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Savory Chicken and Mushroom Crepe Filling is something which I’ve loved my entire life. They are nice and they look wonderful.

Place the crepes on a work surface. A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. Ideal party food for that special luncheon or brunch.

To begin with this particular recipe, we must prepare a few ingredients. You can have savory chicken and mushroom crepe filling using 9 ingredients and 5 steps. Here is how you cook it.

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

Crepes with a filling loaded with ground meat, sauteed carrots and mushrooms and cooked cabbage. 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.

Fold the other side of the crepe over to filling. Crepes filled with Cream and Caramelized AppleYerbabuena en la Cocina. Savory Crepes with Turkey, Mushroom and Swiss Cheese Crepes are easiest to make with a crepe maker or a crepe pan. However, these specialty kitchen tools are not a necessity.

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