Chicken and Mushroom Crêpes
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Source: https://recipheon.com/en/recipes/main-dishes/chicken-and-mushroom-crepes
About this recipe
Chicken and mushroom crêpes are a filling savory meal topped with lightly browned cheese. Chicken forms the substantial base, the mushrooms develop a deeper flavor as their liquid cooks off, and onion binds the filling and adds depth. Keep the filling from becoming too wet; otherwise, the crêpes will soften quickly and become harder to roll. Grated mild semi-hard cheese added before baking helps bind the rolls and gives them a pleasantly browned top. Serve immediately, while the centers are hot and the crêpes remain intact.
Ingredients
Servings: 6
6 crêpes
250 g chicken breast
180 g button mushrooms
80 g grated mild semi-hard cheese
1 onion
1 tablespoon canola oil
3/4 teaspoon salt
1/2 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 190°C and position a rack in the middle. Cut the chicken into approximately 1.5 cm cubes, slice the mushrooms, and finely chop the onion.
Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4 minutes, add the onion and mushrooms, then cook for another 7–8 minutes, until the mushroom liquid has evaporated and the chicken is fully cooked. Add 3/4 teaspoon salt and 1/2 teaspoon black pepper, then mix thoroughly.
Divide the filling among the 6 crêpes, roll them tightly, and place them seam-side down in a baking dish.
Sprinkle the crêpes with cheese and bake for 10–12 minutes, until the filling is hot and the cheese is completely melted and lightly golden.
Let stand for 2 minutes and serve.
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