Chicken Mushroom Crepes Recipe

Chicken mushroom crepes recipe – perhaps this will be the only recipe for delicious tender crepes on my blog, which in itself confirms its uniqueness and primacy. No matter how many different crepes I’ve tried, none of them have ever beaten our family chicken mushroom crepes, either in look or taste!

It wasn’t easy to write this recipe: we usually put all the ingredients intuitively, so it was hard to turn the recipe into text, but in discussion with my father (he’s the crepe master in our family), I finally did it.

As a bonus, I also give you a recipe for a delicious crepe filling – chicken, mushrooms and cheese sauce. This recipe is so good that half of the crepes are usually eaten while still being filled. The main feature of this filling is the cheese sauce, which makes the crepes very juicy, but nothing leaks.

Before serving, heat the crepes on a frying pan or in the microwave to make them taste much better.

Crepes

1 liter of milk
3 eggs
2 tsp of sugar
0.5 tsp salt
all-purpose flour
3 tbsp odorless vegetable oil
0.5 cup of boiling water

1. Mix the eggs, sugar and salt, whisk until smooth.
2. Add 1/3 of the milk and stir thoroughly.
3. Add the wheat flour, stirring with a whisk, until the mixture has a consistency similar to thick yogurt or sour cream.
4. Pour in the remaining milk and vegetable oil.
5. Add about half a cup of boiling water while stirring the mixture with a whisk. Let the dough stand for 10–15 minutes, then start frying the crepes.
6. Fry over medium-high heat. If necessary, periodically grease the pan with additional vegetable oil.

Crepes filling: chicken, mushrooms and cheese sauce

700 g of minced chicken breast
500 g of mushrooms
1 large onion
frying oil
150 g of melted cheese (can be replaced with cheddar or mozzarella for pizza)
1 glass of milk
salt, pepper to taste
0.5 tsp ground nutmeg (can be replaced with other favorite spices)

1. Fry a finely chopped onion in a frying pan until transparent.
2. Add the diced mushrooms. Fry over medium heat for about 5–7 minutes. The liquid should not completely evaporate.
3. In another frying pan, fry the minced chicken breast over high heat until the meat is white, stirring constantly to prevent cooking a huge meatball.
4. Reduce the heat, simmer under a closed lid for about 5 minutes.
5. Add the mushrooms, onion, salt and pepper to the chicken meat, stir and simmer together for 5 minutes. Remove from the heat.
6. At this time, pour milk into the pan where the mushrooms and onions were fried, grate the cheese, add salt, and add ground nutmeg.
7. Put this mixture to heat over low heat, stirring, until the cheese dissolves in the milk.
8. Pour the cheese sauce over the chicken and mushroom mixture and stir. The filling may be a little liquid, but don’t let it bother you, it will thicken as it cools.
9. Fill the crepes with the cooled filling.

Enjoy your meal!

What do you think about this chicken mushroom crepes recipe? Did you like it? I am happy to share my experience with you and waiting for your feedback!