The crepes for breakfast are always an ideal choice to please your cravings, these delicious crepes stuffed with chicken with mushrooms, in a creamy mushroom sauce with cream cheese, flavored with thyme and nutmeg, will be the sensation.
Learn more about Ilse Castrejón
Ingredients6 portions
Preparation
In a bowl mix all the ingredients of the crepes until you form a homogeneous mixture, season to your liking and reserve.
Heat a pan over medium heat and make enough crepes. Reserve the crepes.
For the sauce, blend all the ingredients.
Heat a small pot over medium heat and cook the sauce until it boils. Reservation.
For the filling, heat a pan over medium heat with the oil, cook the onion for a few minutes and add the chicken, the asparagus and the mushrooms. Cook about 5 minutes and season with salt and pepper.
Fill the crepes with the stuffing and sauté. Decorate with asparagus.
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