Chicken Crepes with Mushroom Sauce

Name: Chicken Crepes with Mushroom Sauce
Prep time: 40 min
Cook time: 15 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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

Published: 05-06-2017

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.