Everyday Gourmet: Chicken & Mushroom Crepes

  • 1 box Stonewall Kitchen crepe mix
  • 1 large chicken breast, cooked and shredded
  • 2 tablespoons butter
  • 1 cup sliced mushrooms
  • 2 tablespoons flour
  • 1 1/2 cups milk, room temperature
  • 1/2 teaspoon salt and black pepper

Make crepes according to package instructions and set aside. Cover with a towel so they do not dry out.

In a sauté pan, add the butter and sauté the mushrooms until tender. Add the flour and stir to coat the mushrooms. Begin whisking in the milk and bring to a simmer. Let the mixture thicken and lower the heat. Add the salt and pepper. Taste for seasoning. Remove 1/2 cup of sauce and set aside. Stir the chicken into the remaining sauce.

Lay a crepe flat on the counter. Add a 1/4 of the chicken and mushroom mixture to the middle of the crepe. Roll like a burrito and place in a greased 8 x 8 baking dish. Repeat with the remaining crepes. Pour the reserved sauce over the top.

Bake for 20 minutes at 375 degrees.
 

(© 2016 KYTX)


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