A delicate crepe stuffed with creamy chicken and topped with savory mushrooms and onions.
Crepe Batter: Whole wheat flour, white unbleached flour, milk, water, eggs, vegetable oil, sugar, and salt.
Mushroom Filling: Sliced mushrooms, onion, garlic, salt, pepper, oil, shredded cheese, butter, optional spinach, and optional sour cream.
Creamy Chicken Filling: Cooked chicken breasts, green onions, garlic, cream cheese, heavy whipping cream, salt, pepper, and butter.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1: Crepe Batter
In a large mixing bowl, combine the whole wheat flour and white unbleached flour.
- Step 2
In a separate bowl, whisk together the milk, water, eggs, vegetable oil, sugar, and salt.
- Step 3
Gradually add the liquid mixture to the flour, whisking until the batter is smooth and free of lumps.
- Step 4
Cover and refrigerate the batter for at least 1 hour or overnight.
- Step 5
Heat a lightly greased crepe pan or skillet over medium heat. Pour about 1/3 cup batter into the pan and quickly swirl to coat the bottom evenly.
- Step 6
Cook for approximately 20–40 seconds, then flip and cook the other side for another 15–45 seconds. Transfer to a plate and repeat with the remaining batter.
- Step 7: Mushroom Filling
Heat a large skillet over medium-high heat. Add the sliced mushrooms and cook until they release their liquid and the moisture has mostly evaporated.
- Step 8
Add about 3 tablespoons oil, the sliced onion, garlic, salt, and freshly ground pepper. Cook until the onion is soft and lightly golden.
- Step 9
If using spinach, add it and cook just until wilted. Remove the filling from the heat.
- Step 10
Place some mushroom filling and shredded Monterey Jack, mozzarella, or a combination of both onto each crepe. Fold the crepes into envelopes or your preferred shape.
- Step 11
Melt about 2–3 tablespoons butter in a skillet and fry the filled crepes on both sides until lightly golden and heated through. Serve with sour cream and optional dill pickles.
- Step 12: Creamy Chicken Filling
Melt 2 tablespoons butter in a large skillet over medium heat.
- Step 13
Add the thinly sliced green onion tops and garlic. Cook for about 30 seconds, stirring frequently.
- Step 14
Add the diced cooked chicken and cook for about 3 minutes.
- Step 15
Add the cream cheese and heavy whipping cream. Cook for 4–5 minutes, stirring until the mixture becomes creamy and well combined.
- Step 16
Season with salt and freshly ground pepper to taste, then remove from the heat.
- Step 17
Spoon the creamy chicken filling onto each crepe and fold into envelopes or your preferred shape.
- Step 18
Fry the filled crepes in a lightly buttered skillet until golden on both sides and heated through. Serve warm.
- Calories:560 kcal28%
- Protein:27 g54%
- Carbohydrates:47 g18%
- Sugar:7 g8%
- Salt:1.3 g22%
- Energy:2,340 kJ28%
- Fat:31 g44%
