For a richer flavor, try using a combination of different mushroom varieties, such as cremini and shiitake. The crêpes can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them gently before filling. If you don't have dry sherry, you can substitute it with chicken broth or white wine. Adjust the amount of salt and pepper to your liking. A pinch of nutmeg can also add a nice warmth to the sauce.
Chicken and Mushroom Crêpes
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME1 hrs
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SERVING5 People
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VIEWS46
Delicate crêpes embrace a savory filling of tender chicken and earthy mushrooms, bathed in a creamy, sherry-infused sauce. This dish is a comforting classic with a touch of elegance, perfect for a sophisticated brunch or a cozy dinner.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate32 g
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Cholesterol131 mg
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Fiber1 g
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Protein25 g
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Saturated Fat15 g
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Sodium872 mg
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Sugar8 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Make filling: Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken in hot butter-oil mixture until no longer pink in the center. Transfer to a plate. (5 minutes)
02
Step
12 mins
Melt remaining 4 tablespoons butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened. Stir in flour and cook for 2 minutes. Reduce heat to low. Add milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce. Stir in sour cream and sherry until sauce is smooth. (12 minutes)
03
Step
5 mins
Scoop 1 cup sauce into a small bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through. (5 minutes)
04
Step
2 mins
Make crêpes: Beat together milk, flour, egg, melted butter, sugar, vanilla, and baking powder in a large bowl until well combined.
05
Step
15 mins
Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the hot skillet, swirling to spread evenly. Cook crêpe until golden brown. Transfer crêpe to a plate. Repeat with remaining batter, separating crêpes with waxed paper and covering to keep warm. (30 seconds per side)
06
StepScoop 1/4 cup chicken mixture onto each crêpe and roll up. Spoon reserved 1 cup sauce over filled crêpes. Garnish with remaining 1 teaspoon parsley.
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RECIPE REVIEWS
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Please Rate
Norberto Morissette
Jun 28, 2025The sherry really elevates the flavor of the sauce. Don't skip it!
Finn Streichnader
Jun 11, 2025These crêpes were amazing! The filling was so creamy and flavorful.
Bianka Abernathy
May 7, 2025I added some spinach to the filling for extra nutrients and it was delicious!
Destini Dickistoltenberg
Apr 3, 2025The crêpes were surprisingly easy to make. I'll definitely be making these again.
Rebeka Bosco
Mar 8, 2025I made these for a brunch party and they were a huge hit! Everyone loved them.
Adrian Nader
Feb 7, 2025My kids loved these! A great way to get them to eat mushrooms.
Julian Macejkovic
Nov 29, 2024I found the sauce a bit too thick, so I added a little extra milk to thin it out.
Alanis Murazik
Nov 21, 2024This recipe is a keeper! So glad I found it.