Savory crepes filled with chicken and mushrooms.
When I was making my favorite French crepe recipe, the kitchen was flooded with fragrances that brought back fond memories. Each exquisite fold brings back memories of the mornings when I used to bake them by myself in my spare time away from the house.
Parts and pieces:
Regarding the crepes:
- – Four eggs – Two cups of all-purpose flour (2)
- Two cups of milk
- Half a cup of water, a quarter of a cup of melted butter, and half a teaspoon of salt
Regarding the filling:
- A total of two cups of cooked chicken, shredded
- – Eight ounces of chopped mushrooms
- – One finely chopped onion – Two cloves of garlic, minced
- 1. One cup of heavy cream
- Three ingredients: one cup of chicken broth, one cup of grated Gruyere cheese, and two
- tablespoons of fresh thyme
- To taste, season with salt and pepper
Details to follow:
1. Prepare the batter for the crepes:
- • Blend all of the crepe ingredients until they are completely smooth. • Allow to rest for half an hour. • Cook in thin layers on a crepe pan.
2. Compile the filler by:
- While the mushrooms and onions are being sautéed, add the garlic, cream, and broth. Stir in the chicken and thyme. Simmer until the mixture has thickened.
3. Put together the crepes:
- Crepes should be filled with the mixture.
- The triangles can be rolled or folded.
- Place in a baking dish and sprinkle with cheese in the top.
4. Bake the food:
- Heat at 350 degrees Fahrenheit for fifteen to twenty minutes. Broil until the cheese is browned. Garnish with fresh thyme.