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

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.

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Chicken Crepes with Mushroom Sauce

Ingredients

Preparation

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