Chicken and Mushroom Crepes

Method6 steps · about 1 hr 10 min

1. 1

   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.

   Uses 1 tablespoon butter for cooking chicken · 2 tablespoons canola oil · 3 boneless, skinless chicken breasts, cut into chunks

2. 2

   Step 2: Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion (⅓ cup); 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 (2 cubes) cubes, salt (¼ teaspoon), and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream (½ cup) and sherry.

   Uses Remaining 1/4 cup butter (4 tablespoons) for sauce · 1 (8 ounce) package sliced fresh mushrooms · ⅓ cup finely chopped onion · ¼ cup all-purpose flour · 2 cups milk · 2 cubes chicken bouillon · ¼ teaspoon salt · ⅛ teaspoon ground black pepper

3. 3

   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.

   Uses Reserve 1 cup, then use remaining sauce for chicken filling · Cooked chicken pieces · 1 teaspoon parsley for filling

4. 4

   Step 4: Beat 1 cup milk, 3/4 cup flour, egg (1), 1 tablespoon melted butter, sugar (1 ½ teaspoons), vanilla extract (¼ teaspoon), and baking powder (¼ teaspoon) together in a bowl to make crepe batter.

   Uses 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

5. 5

   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.

   Uses 2 tablespoons batter per crepe; repeat with remaining batter · Greasing fat as needed for the crepe skillet (source does not specify type)

6. 6

   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.

   Uses Cooked crepes · 1/4 cup filling per crepe; use remaining filling · 1 cup sauce reserved before mixing in chicken · Remaining 1 teaspoon parsley for garnish