These homemade crepes are filled with a savory and creamy chicken and mushroom sauce for a rich and delicious dinner that's ready in about 1 hour.
Preparation Time
25 mins
Cooking Time
32 mins
Total Time
57 mins
Calories
496 Calories
Recipe Instructions
Step 1
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 2
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 3
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.
Step 4
Make filling: 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 5
Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry until sauce is smooth.
Step 6
Make crepes: Beat milk, flour, egg, melted butter, sugar, vanilla, and baking powder together in a bowl until well combined.
Ingredients
1 egg
1 cup milk
2 cups milk
1 tablespoon butter, melted
2 cubes chicken bouillon
5 tablespoons butter, divided
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
3 tablespoons dry sherry
3 boneless, skinless chicken breasts, cut into chunks
