Mushroom and Chicken Crepe Packets recipe

All Recipes Best Recipe Breakfast and Brunch Recipes Crepes

Ingredients

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed
3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

Nutrition Info

365.4 calories
carbohydrate: 21.5 g
cholesterol: 198.9 mg
fat: 15.8 g
fiber: 1.3 g
protein: 32.7 g
saturatedFat: 7.4 g
servingSize: -
sodium: 1020 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine milk, flour, eggs, and salt in an electric blender, blend until smooth. Set crepe batter aside for at least 30 minutes.

  2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.

  3. Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe, flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.

  4. Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.

  5. Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.

  6. Bake in the preheated oven until golden and bubbling, about 15 minutes.

  7. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven, spoon gravy on top.

Recipe Yield

10 packets

Recipe Note

This crepe recipe is a good use for your leftover rotisserie chicken.

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