Prep 1 hr
Cook 25 mins
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
- 236.59 ml flour
- 0.25 ml salt
- 2 eggs
- 473.18 ml milk
- 14.79 ml oil
Mushroom and Chicken Filling
- 14.79 ml butter
- 1 small onion, finely diced
- 236.59 ml mushroom, sliced
- 29.58 ml flour
- 591.47 ml milk
- 473.18 ml chopped cooked chicken
- 118.29 ml grated swiss cheese
- 118.29 ml cream
- 29.58 ml chopped parsley
- salt and black pepper
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
This was the first time I've made crepes and it turned out really well. Love this recepie and my family was so impressed. I had a little trouble getting all the crepes the same size but plan to try it again soon. Practice makes perfect.
Since I've never made crepes before, it took me a little time to make them. The filling came together nicely and once I had everything done, assembly went quick. The crepe yield for me was 12 and I had a little extra filling, so I just added it to the top along with the cheese mixture. I think next time I'll add extra cheese. Very enjoyable recipe. :)
After seeing California-Jan's photo of this dish in photo forum, I just knew I had to make it. It was a delicious dinner. I did have to sub spring onion/scallion white bit and a little green for the onion due to allergy issues. The other thing I did (and won't do again - it didn't need it) was to top with a 1/2 cup of grated swiss cheese. We got 16 crepes from the mix and filled 8 and 3 out of the 4 of us were battling to get through and left some, so next time will make a half mix and dish out one each. The DH recons it was the best crepe recipe we have tried (he wants to try it with seafood next) and the rest of the crepes became dessert filling 2 with sliced mango and peaches and a slurp of cream and served. The rest had just a squeeze of lemon juice and a light sprinkle of sugar, rolled eaten and enjoyed. Thank you Sage/Rita for a keeper.