Chicken and mushroom crepe bake is a delightful and savory dish that combines tender pieces of chicken and sautéed mushrooms in a creamy sauce, all enveloped in delicate crepes and baked to perfection. Here’s how to make it:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- A pinch of salt
For the Filling:
- 2 cups cooked chicken, diced or shredded
- 2 cups sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Prepare the Crepes:
- In a blender, combine the flour, eggs, milk, melted butter, and a pinch of salt. Blend until the batter is smooth. Let it rest for about 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease the skillet with a small amount of butter or oil.
- Pour a small amount of crepe batter into the hot skillet, swirling it around to cover the bottom evenly. Cook for about 1-2 minutes, or until the edges start to lift and the crepe is lightly golden underneath.
- Flip the crepe and cook for an additional 1-2 minutes on the other side until cooked through. Repeat this process with the remaining batter, stacking the cooked crepes on a plate as you go. Cover with a clean kitchen towel to keep them warm.
Prepare the Filling:
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and sliced mushrooms to the skillet. Sauté for about 5-7 minutes, or until the mushrooms are tender and any liquid they release has evaporated.
- Stir in the diced or shredded cooked chicken and sauté for another 2-3 minutes to heat it through.
- Sprinkle 2 tablespoons of all-purpose flour over the chicken and mushroom mixture. Stir well to coat the ingredients evenly and cook for 1-2 minutes.
- Slowly pour in the chicken broth and heavy cream while stirring continuously to avoid lumps. Cook for a few minutes until the sauce thickens.
- Add the grated Parmesan cheese and dried thyme to the sauce. Stir until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Place a spoonful of the chicken and mushroom filling in the center of each crepe, then roll the crepe around the filling.
- Arrange the filled crepes in a baking dish.
- Pour any remaining sauce over the top of the crepes.
- Bake in the preheated oven for about 20-25 minutes, or until the crepe bake is heated through and the edges are golden brown.
Garnish and Serve:
- Garnish the chicken and mushroom crepe bake with chopped fresh parsley if desired.
- Serve hot, and enjoy your delicious chicken and mushroom crepe bake!
This dish is creamy, savory, and perfect for a special dinner or brunch. The delicate crepes and the flavorful filling come together beautifully to create a comforting and satisfying meal.