Recipes: Main Dish

Savoury Mushroom & Chicken Crepes

Prep Time:

Serves

10-12 crepes

Ingredients

For the Crepes

  • 1 cup all-purpose flour
  • ¼ tsp salt
  • 1 ½ cups milk
  • 4 large eggs
  • 1 to 2 Tbsp oil for cooking

For the Sauce

  • ¼ cup butter
  • ¼ cup flour
  • 3 ½ cup milk, warmed
  • 1 clove garlic, minced
  • ¼ tsp dry mustard powder
  • ¼ tsp curry powder
  • ¼ tsp chili powder
  • ½ tsp salt

Assembly Ingredients

  • 1 batch crepes
  • ½ cup Gruyere cheese, shredded (optional)
  • ¼ cup chopped parsley, chives, or green onion (green parts only) (optional)

Created By

Prepared by Doreen Kool

Directions

For the Crepes

  1. Beat the eggs with a shot of the milk (¼ to ½ cup). Add flour and beat well with whisk or fork to create a thick paste. Gradually add the remaining milk, beating all the while.
  2. Preheat a non-stick skillet (8-inch to 12-inch depending on desired size of crepe) over medium high heat. Lightly coat with oil using a silicon or natural fibre brush (plastic will melt). Stir the batter. Using a ladle, pour enough batter into the skillet to coat it. Tilt and swirl the pan until batter evenly coats bottom and slightly up the sides. Cook until crepe is golden in places on bottom and edges begin to lift from pan. Lift an edge of crepe with a heat resistant scraper or spatula, then lift with your fingers to flip. Cook on second side until golden spots appear. Slide or lift crepe onto plate. Crepes can be stacked.
  3. Repeat spreading oil over pan and then coating with batter. If the first crepe was difficult to flip, the next ones will be easier.

For the Sauce

  1. To make a roux: melt the butter over medium heat in a saucepan. Once the butter is foamy, add the flour and whisk together until a paste is formed. Continue cooking over medium to medium-low heat for 2 to 3 minutes. Add the warm milk in stages, whisking each time until smooth. Simmer mixture until thickened. Then add 1 minced garlic clove and season with salt and pepper to taste.
  2. Set aside ½ to ¾ cup of sauce mixture for topping the crepes.

Mushroom Mixture

  1. In a large skillet melt the butter, add the leeks or onion, and cook until soft.
  2. Add the mushrooms and cook until soft. Add the Worcestershire sauce and season with pepper and salt to taste.

Assembly & Baking

  1. Combine vegetables, chicken, and sauce.
  2. Grease casserole dish with butter. Fill each 12“ crepe with approximately ½ cup of filling and roll crepe (adjust for smaller crepes). Place crepes in casserole dish and drizzle top with reserved sauce. Sprinkle with gruyere cheese, if using.
  3. Bake at 350oF for 12-15 mins. Then place under the broiler 1-2 minutes. Garnish with fresh parsley or chives (optional).

 

Created By

Prepared by Doreen Kool

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