Crepes with creamy chicken and mushroom filling

• Meat

  • 1 cup Chicken, cooked or grilled

• Produce

  • 1 Green onions or chives
  • 1 lb Portobello mushrooms

• Canned Goods

  • 1/4 Chicken bouillon cube

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Nutmeg
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 12 Crepes

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 1/2 cups Milk
  • 1/2 cup Parmesan cheese, freshly ground

Found on juliasalbum.com

Ingredients

• 12 crepes
• 2 tablespoons olive oil
• 1 pound Portobello mushrooms, sliced
• 1 cup cooked or grilled chicken, cubed
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 and 1/2 cups milk
• 1/4 teaspoon nutmeg
• 1/2 cup freshly ground Parmesan cheese
• 1/4 or 1/2 chicken bouillon cube, or more, to taste
• salt to taste
• chopped green onions or chives, for garnish

Directions

• Heat 2 tablespoons of oil in a large pan over medium heat. Add sliced Portobello mushrooms, sprinkle with salt, and cook for 5 minutes, stirring and tossing mushrooms until they get soft and release juices. Add cooked chicken, stir with mushrooms for 1-2 minutes to warm it up. Season lightly with salt and pepper. Remove from heat and keep covered.
• In a medium pan or a skillet, melt 2 tablespoons of butter, add 2 tablespoons of flour, cook and stir for about 1 minute to form a roux.
• Pour milk into the hot flour-butter mixture gradually, while whisking. Continue cooking the mixture, constantly stirring, on medium or high heat until the mixture bubbles and thickens – about 1 or 2 minutes. Add 1/4 teaspoon nutmeg, Parmesan cheese, and gradually add /14 or 1/2 of chicken bouillon cube, to taste. Dont add a whole cube right away, just add enough to make the sauce flavorful.
• Add the white creamy sauce to the mushroom-chicken mixture. You dont need to add all of the white sauce to the mushrooms - add just enough to coat the mushrooms and chicken. You can always add more white sauce if needed. Stir to combine. Season with salt and pepper if necessary.
• There are 2 ways to fill the crepes. Place some of the mushroom mixture in the center of the crepe vertically in a shape of a thick line, then fold two opposite sides of the crepe inwards - like you see on the photos. Or, place some of the mushroom mixture on half of the crepe, then fold the other remaining half of the crepe over on top.
• Sprinkle the top of crepes with chopped green onions or chives.

Nutrition