Stuffed Crepes Recipe
French · Main course · 50 min total
Delicate French-style crepes filled with a creamy chicken and mushroom mixture, perfect for a brunch or light dinner.
20
min prep
min prep
30
min cook
min cook
4
servings
servings
550
kcal/serving
kcal/serving
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 2 cups cooked chicken, shredded
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Gruyère cheese
- Salt and pepper to taste
Instructions
- In a blender, combine 1 cup flour, eggs, milk, water, melted butter, and salt. Blend until smooth. Refrigerate for 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly butter the pan. Pour about 1/4 cup batter, swirling to coat. Cook until edges are golden, about 1 minute, then flip and cook 30 seconds. Repeat with remaining batter.
- For the filling, melt 2 tablespoons butter in a skillet. Sauté onion and mushrooms until soft, about 5 minutes. Stir in chicken.
- Sprinkle 1/4 cup flour over the chicken mixture, stir, and cook 1 minute. Gradually whisk in chicken broth and cream. Cook until thickened, about 3 minutes. Season with salt and pepper.
- Preheat oven to 350°F (175°C). Place a crepe on a work surface, spoon about 1/4 cup filling down the center, and roll up. Place seam-side down in a greased baking dish. Repeat with remaining crepes.
- Sprinkle Gruyère cheese over the crepes. Bake for 15 minutes, until bubbly and golden. Serve hot.
Tips
- For a lighter version, use milk instead of cream and reduce cheese.
- Crepes can be made ahead and refrigerated for up to 2 days.
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