These Chicken and Mushroom Crepes with Creamy Cheese Sauce offer a luxurious and flavorful dish that’s perfect for a special occasion or a cozy dinner. The light, savory crepes are filled with a rich and tender mixture of chicken and mushrooms, then topped with a smooth and cheesy sauce. Whether served as an entrée or for brunch, these crepes are sure to impress with their elegant taste and texture.
Ingredients:
For the Crepe Dough:
- 2 eggs
- 200 ml milk
- 200 ml cold water
- 120 g flour
- Salt to taste
- 20 ml olive oil
For the Filling:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 300 g chicken breast, cooked and shredded
- 200 g mushrooms, sliced
- Salt and pepper to taste
- 1 teaspoon thyme
- 1/2 cup chicken broth
For the Creamy Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded cheese (such as Gruyère or Cheddar)
- Salt and pepper to taste
Instructions:
1. Prepare the Crepe Dough:
- Mix the Ingredients:
- In a large bowl, whisk together the eggs, milk, cold water, and olive oil. Slowly incorporate the flour along with a pinch of salt, whisking until the mixture is smooth and free of lumps.
- Rest the Batter:
- Allow the batter to rest for 15-20 minutes to let the ingredients fully combine.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a bit of oil or butter.
- Pour a small ladleful of batter into the pan, swirling it around to create a thin, even layer.
- Cook for 1-2 minutes on each side, or until lightly golden. Continue with the rest of the batter, layering the crepes on a plate.
2. Prepare the Filling:
- Sauté the Onion and Garlic:
- Warm 2 tablespoons of olive oil in a spacious skillet over medium heat. Add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent, about 3-4 minutes.
- Cook the Mushrooms:
- Add the sliced mushrooms to the skillet and sauté until they release their liquid and begin to brown, about 5-6 minutes.
- Add the Chicken:
- Stir in the cooked, shredded chicken, thyme, salt, and pepper. Pour in the chicken broth and simmer for 5-7 minutes, allowing the flavors to meld and the mixture to slightly reduce. Remove from heat and set aside.
3. Make the Creamy Cheese Sauce:
- Make a Roux:
- In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and whisk constantly for 1-2 minutes to form a roux.
- Add the Milk:
- Gradually add the milk to the roux, whisking constantly to avoid lumps. Keep whisking until the sauce reaches your desired thickness, which should take around 3-4 minutes.
- Stir in the Cheese:
- Remove the sauce from heat and stir in the shredded cheese until fully melted and smooth. Season with salt and pepper to taste. Keep the sauce warm.
4. Assemble the Crepes:
- Fill the Crepes:
- Lay a crepe flat and spoon the chicken and mushroom filling down the center. Fold the crepe over the filling, either rolling it up or folding it into quarters.
- Repeat:
- Repeat the process with the remaining crepes and filling.
5. Serve with Creamy Cheese Sauce:
- Top with Sauce:
- Drizzle the warm, creamy cheese sauce generously over the filled crepes.
- Garnish and Serve:
- Garnish with fresh herbs if desired, and serve hot. These crepes pair well with a light salad or steamed vegetables for a complete meal.
Conclusion:
These Chicken and Mushroom Crepes with Creamy Cheese Sauce are a perfect combination of tender crepes, a savory chicken-mushroom filling, and a rich, cheesy sauce. Ideal for an elegant brunch or a cozy dinner, this dish is both comforting and impressive, bringing a touch of French-inspired cuisine to your table. Savor the delightful combination of flavors and textures in each bite!