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Salted crepes stuffed with chicken and mushrooms, bathed in a creamy mushroom sauce that gives a perfect touch. It is a simple dish with a lot of flavor, perfect for breakfast, lunch or dinner. Prepare it
Melt the butter with oil to prevent burning, fry the onion until it is acclimated, add the garlic, the mushrooms until they soften, add the shredded chicken and mix all the ingredients thoroughly.
Add the cream and season with salt and pepper to taste. Separate 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, empty it in a saucepan with butter, season with salt and pepper and let it cook. Reservation.
For the crepas liquefies the flour, milk, eggs, butter, salt and pepper to taste, let stand for 30 mins.
In a non-stick frying pan add a little butter and with the measure of 1/4 cup, empty this mixture and spread all over the bottom because they are dry edges flipped with a wooden shovel, repeat the operation with each crepe until finish the preparation.
Take a crepe and fill in half, fold in four, and bathe with the mushroom sauce.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by
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