Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, savory chicken and mushroom crepe filling. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Savory Chicken and Mushroom Crepe Filling is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Savory Chicken and Mushroom Crepe Filling is something that I’ve loved my whole life. They are nice and they look wonderful.

Place the crepes on a work surface. In this video, I will show you how to make crepes -Savory easy to follow crepe recipe with spinach, mushroom & chicken cream sauce filling. I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business.

To begin with this particular recipe, we must prepare a few components. You can have savory chicken and mushroom crepe filling using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Savory Chicken and Mushroom Crepe Filling:

1. Prepare 2 tbls oil
2. Prepare 1/2 cp portabella mushrooms (or baby bellas), sliced
3. Take 1/2 cp white cap mushrooms, sliced
4. Get 1 chicken thigh, cooked and cubed
5. Prepare to taste salt and pepper,
6. Prepare 1 recipe simple white sauce - recipe follows
7. Make ready 1/4 cp flour or 1/8 cp corn starch
8. Prepare 1 cp chicken stock
9. Prepare 1 cp milk

Fold the other side of the crepe over to filling. Recipe for Savory Crepes with ground meat, mushrooms, carrots and shredded cabbage. Ground chicken or turkey may be substituted for the pork, though I prefer pork most in this particular recipe. Crepes with a filling loaded with ground meat, sauteed carrots and mushrooms and cooked cabbage.

Instructions to make Savory Chicken and Mushroom Crepe Filling:

1. Heat the oil in a large skillet or frying pan. Add the mushrooms to the hot oil, sprinkle lightly with salt. Saute the mushrooms for about 5 mins.
2. Add the cooked, cubed chicken. Lightly salt and pepper, and heat for about 1-2 mins. Remove from heat, cover and set aside, while you make the sauce.
3. Mix the corn starch with the stock, until dissolved and smooth. Heat until it starts to thicken. Slowly add the milk. Bring to a boil. Turn down heat and simmer for about a minute or two - nice thing about corn starch, can't taste it like flour.
4. Add some of the sauce to the mushroom/chicken mix. Heat up a little to serving temp.
5. Place some of the mix on the crepe and roll-up. Pour some over the top if you like.

Crepes are easiest to make with a crepe maker or a crepe pan. However, these specialty kitchen tools are not a necessity. This filling and sauce combination is so ridiculously good. And the filling and sauce are actually autoimmune protocol friendly if you omit the pepper (if you've reintroduced eggs. Packed with lots of fresh ingredients and can be made ahead & heated just before serving, making these crepes a perfect dish for company or a quick evening meal.

So that’s going to wrap this up with this special food savory chicken and mushroom crepe filling recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!