Chicken and Mushroom Crêpes

These homemade crêpes 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: 35 mins
• Total Time: 60 mins
• Calories: 496 Calories

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
• 2 teaspoons dried parsley, divided
• 0.5 cup sour cream
• 0.25 teaspoon salt
• 0.25 cup all-purpose flour
• 0.125 teaspoon ground black pepper
• 0.75 cup all-purpose flour
• 0.25 teaspoon baking powder
• 0.25 teaspoon vanilla extract
• 1.5 teaspoons white sugar
• 0.33333334326744 cup finely chopped onion

Recipe Instructions

Step 1

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 2

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

Step 3

Scoop 1 cup sauce into a small 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

Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.

Step 5

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

Step 6

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