Chicken Crepes with Mushroom Sauce

Ilse Castrejón
Breakfast crepes are always an ideal option to satisfy your cravings; these delicious chicken crepes filled with mushrooms, in a creamy mushroom sauce with cream cheese, flavored with thyme and nutmeg, are going to be a sensation.
Reviewed by Editorial Team of Kiwilimón
4.75
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Ingredients
6
Servings
  • 2 cups cow's milk, for the crepes
  • 1 cup flour, for the crepes
  • 1/4 cups butter, melted, for the crepes
  • 2 eggs, for the crepes
  • 1 pinch salt, for the crepes
  • 1 pinch pepper, for the crepes
  • 1 cup table cream, for the sauce
  • 1/2 cups cream cheese, for the sauce
  • 1 clove garlic, for the sauce
  • 1/4 cups cow's milk, for the sauce
  • 2 cups button mushrooms, for the sauce
  • 1 pinch salt, for the sauce
  • 1 pinch pepper, for the sauce
  • 1 pinch thyme, ground, for the sauce
  • 1 pinch nutmeg, for the sauce
  • 1 tablespoon vegetable oil, for filling
  • 1/4 cups white onion, finely chopped, for filling
  • 1 cup chicken, cooked and shredded, for filling
  • 1 cup asparagus, cut into quarters
  • 1 cup button mushrooms, for filling
  • 1 pinch salt, for filling
  • 1 pinch pepper, for filling
  • asparagus, blanched, for garnish
Preparation
25 mins
15 mins
Low
  • In a bowl, mix all the crepe ingredients until you form a homogeneous mixture, season to your taste, and set aside.
  • Heat a skillet over medium heat and make enough crepes. Set the crepes aside.
  • For the sauce, blend all the ingredients.
  • Heat a small pot over medium heat and cook the sauce until it comes to a boil. Set aside.
  • For the filling, heat a skillet over medium heat with the oil, cook the onion for a few minutes, and add the chicken, asparagus, and mushrooms. Cook for about 5 minutes and season with salt and pepper.
  • Fill the crepes with the filling and drizzle with sauce. Garnish with asparagus.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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