Chicken Crepes with Mushroom Sauce
Ilse Castrejón
The crepes for breakfast are always an ideal option to satisfy your cravings, these rich crepes stuffed with chicken with mushrooms, in a creamy mushroom sauce with cream cheese, flavored with thyme and nutmeg, are going to be the 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 stuffing
  • 1 cup asparagus, cut into quarters
  • 1 cup button mushrooms, for filling
  • 1 pinch salt, for filling
  • 1 pinch pepper, for filling
  • asparagus, bleached, for garnish
Preparation
25 mins
15 mins
Low
  • In a bowl mix all the ingredients of the crepes until you form a homogeneous mixture, season to your liking and reserve.
  • Heat a skillet over medium heat and form enough crepes. Reserve the crepes.
  • For the sauce, blend all the ingredients.
  • Heat a pot over medium heat and cook the sauce until it boils. Booking.
  • For the filling, heat a pan 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 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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