Chicken and Mushroom Crepes Recipe

Recipesfull introduces to you: Pancake Recipes. (Chicken and Mushroom Crepes Recipe). I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!

Brief

Prep 25 mins

Cook: 32 mins

Total: 57 mins

Servings: 5

Yield: 10 crepes

Chicken and Mushroom Crepes Recipe

Ingredients

5 tablespoons butter

divided

2 tablespoons canola oil

3 boneless

skinless chicken breasts

cut into chunks

1 (8 ounce) package sliced fresh mushrooms

⅓ cup finely chopped onion

¼ cup all-purpose flour

2 cups milk

2 cubeschicken bouillon

¼ teaspoon salt

⅛ teaspoon ground black pepper

½ cup sour cream

3 tablespoons dry sherry

2 teaspoons dried parsley

divided

1 cup milk

¾ cup all-purpose flour

1 egg

1 tablespoon butter

melted

1 ½ teaspoons white sugar

¼ teaspoon vanilla extract

¼ teaspoon baking powder

Paleo Pancakes

Breakfast and Brunch

Directions

Step 1

Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center about 5 minutes. Transfer to a plate.

Step 2

Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk chicken bouillon cubes salt and pepper; cook and stir until thickened into a sauce about 5 minutes. Stir in sour cream and sherry.

Step 3

Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through about 5 minutes.

Step 4

Beat 1 cup milk 3/4 cup flour egg 1 tablespoon melted butter sugar vanilla extract and baking powder together in a bowl to make crepe batter.

Step 5

Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet swirling to spread evenly. Cook crepe until golden brown about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter separating crepes with waxed paper and covering to keep warm.

Step 6

Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.

Nutritional Information

Chicken and Mushroom Crepes Recipe

Servings Per Recipe:5

Calories: 496.3

% Daily Value *

Protein: 24.6g 49%

Carbohydrates: 31.6g 10%

Dietary Fiber: 1.4g 6%

Sugars: 8.3g

Fat: 30g 46%

Saturated Fat: 14.8g 74%

Cholesterol: 131mg 44%

Vitamin A Iu: 928.1IU 19%

Niacin Equivalents: 12mg 93%

Vitamin B6: 0.3mg 19%

Vitamin C: 2.6mg 4%

Folate: 72.4mcg 18%

Calcium: 241.7mg 24%

Iron: 2.4mg 13%

Magnesium: 43.5mg 16%

Potassium: 561.6mg 16%

Sodium: 872.4mg 35%

Thiamin: 0.3mg 34%

Calories From Fat: 270.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.