Ilse Castrejón

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Chicken Crepes with Mushroom Sauce

25 mins

15 mins

Low

4.75

4 comments

Ilse Castrejón

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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.

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Ingredients

6 portions

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2 cups milk, for the crepes
1 cup flour, for the crepes
1/4 cups butter, melted, for crepes
2 eggs, for the crepes
1 pinch salt, for the crepes
1 pinch black pepper, for the crepes
1 cup Nestle media creama, for the sauce
1/2 cups cream cheese, for the sauce
1 clove garlic, for the sauce
1/4 cups milk, for the sauce
2 cups mushroom, for the sauce
1 pinch salt, for the sauce
1 pinch black pepper, for the sauce
1 pinch thyme, ground, for sauce
1 pinch nutmeg, for the sauce
1 tablespoon oil, for filling
1/4 cups white onion, finely chopped, for filling
1 cup chicken, cooked and shredded, for filling
1 cup asparagus, cut in quarters
1 cup mushroom, for filling
1 pinch salt, for filling
1 pinch black pepper, for filling
to taste asparagus, bleached, to decorate

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.