Chicken-Filled Crepes with Mushroom Sauce

Diana Manzanero Loredo
Diana Manzanero Loredo
Savory crepes filled with chicken and mushrooms, topped with a creamy mushroom sauce that adds the perfect touch. It's a simple dish with a lot of flavor, perfect for breakfast, lunch, or dinner. Prepare it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 1 kilo chicken breast, shredded 1 kilo chicken breast, shredded
  • 2 cups button mushrooms, sliced
  • 1/2 onions, filet 1/2 onions, filet
  • 1 clove garlic, chopped 1 clove garlic, chopped
  • 1/4 cups sour cream 1/4 cups sour cream
  • 1 cup cow's milk 1 cup cow's milk
  • epazote, chopped
  • salt and pepper salt and pepper
  • 1 cup flour 1 cup flour
  • 1 3/4 cups cow's milk 1 3/4 cups cow's milk
  • 50 grams butter 50 grams butter
  • 4 eggs 4 eggs
  • salt and pepper salt and pepper
  • vegetable oil vegetable oil
Preparation
40 mins
40 mins
Low
  • Melt the butter with oil to prevent burning, fry the onion until translucent, add the garlic, and the mushrooms until softened, then add the shredded chicken and mix all the ingredients completely.
  • Add the cream and season with salt and pepper to taste. Set aside half of this preparation and reserve.
  • Add the chopped epazote to taste and let it cook until the preparation thickens.
  • Blend the preparation you reserved with the milk, pour into a saucepan with butter, season with salt and pepper, and let it cook. Reserve.
  • For the crepes, blend the flour, milk, eggs, butter, salt, and pepper to taste, and let it rest for 30 mins.
  • In a non-stick skillet, add a little butter and using a 1/4 cup measure, pour this mixture and spread it across the bottom; once the edges are dry, flip with a wooden spatula. Repeat the process with each crepe until the preparation is finished.
  • Take a crepe and fill it halfway, fold it in quarters, and top with the mushroom sauce.

Nutritional Information

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