appetizers and snacks,  chicken,  main course

Chicken and mushroom crêpe bake

Chicken and mushroom crêpe bake, baked crêpes filled with chicken and mushrooms, Savory crêpes
We love crêpes but we use to serve them with sweet fillings like sour cherry jam, apricot jam, vanilla pastry cream, chocolate pastry cream or caramel pastry cream. Once I’ve discovered this chicken and mushroom crêpe bake, it became one of our favorites crêpes recipes.
The crêpes are filled with fried chicken and mushrooms, flavored with onions, garlic and dill and topped with sour cream, eggs and cheese…. Mmmm, what a delight! 🙂 These baked crêpes are very tasty and you definitely have to try them.
You can serve this delicious chicken and mushroom crêpe bake as an appetizer, as a snack or as a main dish, with your favorite salad.
For crêpes (13 pieces):
– 3 eggs
– 450-500ml milk
– 200gr flour
– vegetable oil for greasing the frying pan
For filling:
– 500-600gr boneless chicken breast
– 600gr fresh button mushrooms
– 3 tablespoons sour cream
– 1 onion
– 3-4 garlic cloves
– 1 bunch of fresh dill
– salt and pepper to taste
– 1-2 tablespoons vegetable oil
For topping:
-2 eggs
– 400gr sour cream
– salt and pepper to taste
– 150gr cheese

Start by preparing the filling.
Slice the chicken breast into medium pieces and place it into a slightly oiled non stick frying pan. Sprinkle with salt, pepper and dried thyme and fry on both sides until golden brown. Remove from heat and allow to cool.
Meanwhile, rinse and finely chop the mushrooms. Set aside.
Finely chop the onion and place it into a skillet with 1-2 tablespoons of vegetable oil, Cook, stirring often, until the onion turns glossy. Add the chopped mushrooms and continue to cook until the water left by mushrooms evaporates.
Add the chicken, chopped into smaller pieces, the sour cream and the crushed garlic. Season with salt and pepper and continue to cook for 5-7 minutes. Remove from heat and add the chopped dill. Set aside and allow to cool.

How to make the crêpes
Place the eggs into a  large bowl and mix until foamy. Pour milk and flour, alternately, and mix after each one to incorporate. Let the batter rest for 20-30 minutes. In this resting time the batter will thicken.
Heat a lightly oiled non stick frying pan over medium high heat.
Pour 1 ladle of batter into the frying pan.
Tilt the pan with a circular motion so that the batter coats the surface evenly. You must pour just enough batter to cover the frying pan with a thin layer.
Cook until underside of crêpe is golden brown.
Loosen edge of crêpe with a spatula, then with your fingertips, quickly flip. Continue to cook until this side is also golden brown.
Slide crêpe out of the frying pan and repeat with remaining batter. Coat the frying pan with oil as needed.
Place 1 crêpe onto a plate. Place 1-2 tablespoons of filling in the middle.
Bend the edges from the top and bottom and roll the crêpe. Place the crêpe seam side down into a non stick baking tray.
Repeat with the remaining crêpes and filling.
How to make the topping
Use a medium bowl to combine the eggs and the sour cream. Season with salt and pepper. Add grated cheese and combine. Pour this mixture over the crêpes.
Place the crêpes into the preheated oven and bake at 190°C for for 20-30 minutes (or until golden).
Serve warm as an appetizer, as a snack or as a main dish with your favorite salad.
This chicken and mushroom crêpe bake is a delight!

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