Crepes are amazing. Either dessert or savory. One of my favorite crepe recipes is this easy chicken and mushroom crepes with Bechamel. Delicious, incredibly easy to whip up, and perfect for parties!
INGREDIENTS :
CREPES:
- 2 tbsp melted butter
- 3 large eggs
- 1 c. milk
- 2/3 c. flour
Chicken- Mushroom Bechamel Filling:
- 3 tbsp flour
- 4 tbsp butter, divided
- 2 c. milk
- 1 garlic clove, pressed
- ¼ c. white wine
- 1 ½ c. mushroom sliced
- 1 ½ c. chicken cooked and cubed
- ½ tsp fresh thyme
- ½ tsp salt
- ¼ tsp pepper
DIRECTIONS :
CREPES:
Step 1: In a blender, place the eggs, flour, and milk and process until mixed. Allow the crepe batter to rest for at least 20 minutes.
Step 2: Brush a hot crepe pan with melted butter and pour scant 1/3 c of batter into the pan. Tilt the pan to coat and cook the butter over medium heat for about 1 to 2 minutes until the top of the crepe looks dull and the edges are easily pulled up. Under the crepe, run a wide metal spatula and carefully flip the crepe. Continue to cook the crepe for another minute. Repeat with the rest of the crepe batter.
Step 3: Stake the crepes and set them aside.
Chicken- Mushroom Bechamel Filling:
Step 4: In a chef’s pan, melt 1 tbsp butter over medium heat. Then, add the mushrooms, garlic, and thyme. Cook for about 8 minutes until the mushrooms are tender and any liquid has evaporated.
Step 5: Melt the rest of the 3 tbsp butter in a saucepan over medium heat. Once the butter has melted, add the flour to the pan and cook for approximately 2 minutes until you have a mixture that resembles a paste. Pour in the milk, stirring constantly until blended. Continue to cook for another 3 to 4 minutes or until the mixture has thickened. Next, pour in the wine and season with salt and pepper. Add the chicken and mushrooms and cook for an additional 2 to 3 minutes.
To assemble:
Step 6: Down the middle of each crepe, ladle about a half cup of the mixture. Fold each edge of the crepe and roll.
CHICKEN AND MUSHROOM CREPES WITH BECHAMEL
Ingredients
- CREPES:
- 2 tbsp melted butter
- 3 large eggs
- 1 c. milk
- 2/3 c. flour
- Chicken- Mushroom Bechamel Filling:
- 3 tbsp flour
- 4 tbsp butter, divided
- 2 c. milk
- 1 garlic clove, pressed
- ¼ c. white wine
- 1 ½ c. mushroom sliced
- 1 ½ c. chicken cooked and cubed
- ½ tsp fresh thyme
- ½ tsp salt
- ¼ tsp pepper
Instructions
CREPES:
Step 1: In a blender, place the eggs, flour, and milk and process until mixed. Allow the crepe batter to rest for at least 20 minutes.
Step 2: Brush a hot crepe pan with melted butter and pour scant 1/3 c of batter into the pan. Tilt the pan to coat and cook the butter over medium heat for about 1 to 2 minutes until the top of the crepe looks dull and the edges are easily pulled up. Under the crepe, run a wide metal spatula and carefully flip the crepe. Continue to cook the crepe for another minute. Repeat with the rest of the crepe batter.
Step 3: Stake the crepes and set them aside.
Chicken- Mushroom Bechamel Filling:
Step 4: In a chef’s pan, melt 1 tbsp butter over medium heat. Then, add the mushrooms, garlic, and thyme. Cook for about 8 minutes until the mushrooms are tender and any liquid has evaporated.
Step 5: Melt the rest of the 3 tbsp butter in a saucepan over medium heat. Once the butter has melted, add the flour to the pan and cook for approximately 2 minutes until you have a mixture that resembles a paste. Pour in the milk, stirring constantly until blended. Continue to cook for another 3 to 4 minutes or until the mixture has thickened. Next, pour in the wine and season with salt and pepper. Add the chicken and mushrooms and cook for an additional 2 to 3 minutes.
To assemble:
Step 6: Down the middle of each crepe, ladle about a half cup of the mixture. Fold each edge of the crepe and roll.
