Description
Delivers a tender, savory filling of garlic-infused chicken and earthy mushrooms wrapped in a delicate, buttery crepe.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ¼ cups whole milk
- 3 tablespoons unsalted butter (melted)
- ½ teaspoon salt
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts (cubed)
- 8 ounces cremini mushrooms (sliced)
- 4 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried oregano
- ½ cup grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk flour, eggs, milk, butter, and salt for crepes; rest batter 15 minutes.
- Sauté chicken cubes in butter until golden and cooked through; set aside.
- Brown mushrooms in butter, add garlic briefly, then remove from heat.
- Deglaze pan with broth, add cream and herbs, simmer until thickened, return chicken.
- Pour crepe batter, cook until edges lift, fill with mixture, and roll into cones.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 25
- Cholesterol: 120
Keywords: Store filling and crepes separately in the fridge for up to 3 days. Reheat filling gently and warm crepes before assembling.