Easiest Way to Make Delicious Chicken mashroom crepe

Chicken mashroom crepe. A delicious savory Chicken and Mushroom crepe with a creamy bechamel sauce. Ideal party food for that special luncheon or brunch. Chicken and mushroom crepes with mushroom sauce are common throughout Eastern Europe.

Be the first to review this recipe. Put all the crepe ingredients into a blender in the order listed and blend until the batter is smooth. Cut crepes in half (or into thirds if they're large) and carefully transfer to baking dish. You can cook Chicken mashroom crepe using 24 ingredients and 11 steps. Here is how you cook it.

Ingredients of Chicken mashroom crepe

1. It's of For crepe.
2. You need 1 cup of white flour.
3. Prepare 2 cups of milk.
4. You need 2 of eggs.
5. You need 2 tsp of oil/melted butter.
6. You need of Vegetable/ canola oil for greesed the pan.
7. Prepare of Salt as per required.
8. Prepare of For the fillings.
9. Prepare 2 cups of boneless boiled and shredded chicken.
10. Prepare 2 cups of cleaned mushroom.
11. It's 1/2 of onion finely chopped.
12. Prepare of Salt as per taste.
13. You need 1 tsp of Black pepper.
14. Prepare 1 tsp of butter.
15. You need 1/2 tsp of oregano.
16. Prepare of Bechamel sauce/ white sauce.
17. It's 2 tsp of butter.
18. Prepare 2 tsp of white flour.
19. Prepare 2 cups of milk.
20. It's 2 of garlic cloves minced.
21. Prepare of Salt and pepper as per taste.
22. It's of Garnishing:.
23. Prepare of Grated cheese optional.
24. It's 1 tsp of paprika optional.

Try this wonderful Chicken Mushroom Crepes with Mornay Sauce Recipe tonight! By Natalya Drozhzhin of Mom's Dish. Thanks to my family's European roots, crepes made up a big part of our family dishes. Nowadays, crepes seem to win people's appetites everywhere.

Chicken mashroom crepe step by step

1. Mix all crepe ingredients to flour and make a lumps free batter after whisking well. Keep aside the batter..
2. For the bechamel sauce, melt the butter in a deep skillet once foamy add the flour, whisk together until a paste form. Slowly add the milk, whisking until combined. Simmer mixture until thickened. Then add minced garlic clove and season with salt and pepper to taste..
3. Boil chicken with salt and pepper untill tender. Then shredded/ chopped it. Keep aside the chicken..
4. Heat butter in a pan, add green chilli and garlic,saute for 1 min, add chopped onion and mushroom. Cook for 2-3 mins in medium flame. Mushroom leaves water. So cook well mushroom untill tender..
5. Add chicken to pan, add all spices, salt and herbs. Cook in high heat for 1 min with stirring. Stuffing is ready, keep aside for future use..
6. Heat a non-stick pan, grease the pan with a paper towel soaked with either canola or vegetable oil. Once hot pour 1 ladle full of batter into the pan and swirl the batter around until it covers the bottom of the pan. Allow to cook until set and edges start to turn golden brown..
7. Flip it quickly with spatula and Cook on the other side for 30 seconds more..
8. Assemble time. Take a crepe, fill with enough stuffing, put 2-3 tsp prepared bechamel sauce, roll it..
9. Put some cheese and paprika on top and bake for 2-3 mins untill cheese become melted. Here I have used cheese plate, you can use any cheese..
10. With fork make some slices of it.Enjoy every bite of creamy crepe slices with creamy chicken mushroom..
11. Note: step 9 is optional..

Buy a rotisserie chicken from the deli counter, and use the breast meat for this recipe. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the. Stir in chicken, mushrooms and pimientos, which have been drained and chopped. Wrap stacked, cooled, crepes in aluminum foil.