Mushroom and Chicken Crepe Packets

Name: Mushroom and Chicken Crepe Packets recipe
Prep time: 20 min
Cook time: 45 min
Yield: 10 packets
Cuisine: Global
Ingredients: 1 cup milk; ⅔ cup all-purpose flour; 3 eggs; ½ teaspoon salt; 1 teaspoon butter, or as needed; 3 cups sliced fresh mushrooms; 4 tablespoons chopped onion; 2 cloves garlic, minced; ½ cup ricotta cheese; 2 tablespoons cream cheese; 2 cups chopped rotisserie chicken meat; salt and ground black pepper to taste; ½ cup freshly grated Parmesan cheese; 1 tablespoon butter; 1 tablespoon all-purpose flour; 1 cup chicken broth; 2 tablespoons chopped fresh parsley

by Earl Hicks 1 year ago

4.5 (6)

45 minutes

365.4 kcal

21.5 g carbs

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Description

This crepe recipe is a good use for your leftover rotisserie chicken.

Ingredients

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed
3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

Directions

1. Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
3. Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
4. Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
5. Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
6. Bake in the preheated oven until golden and bubbling, about 15 minutes.
7. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.