**Tantalize your taste buds with a culinary journey to France!** Discover the delectable French Chicken and Mushroom Crepes, a harmonious blend of savory flavors and textures. This classic French dish features tender chicken, earthy mushrooms, and a creamy béchamel sauce, all enveloped in delicate crepes. Our comprehensive guide provides two irresistible variations: a traditional recipe that stays true to the French roots and a modern recipe with a touch of innovation. Both versions promise a delightful experience, perfect for a special brunch, lunch, or dinner. Get ready to embark on a gastronomic adventure as we unveil the secrets of this iconic French dish.
**Traditional French Chicken and Mushroom Crepes:**
This recipe embodies the essence of French cuisine, showcasing the perfect balance of flavors and textures. We'll guide you through the art of making homemade crepes from scratch, ensuring they are thin, pliable, and bursting with flavor. The classic béchamel sauce is crafted with utmost care, creating a smooth and creamy foundation for the savory chicken and mushroom filling. Experience the harmony of tender chicken, sautéed mushrooms, and aromatic herbs, all enveloped in the comforting embrace of the crepes.
**Modern French Chicken and Mushroom Crepes:**
For those seeking a contemporary twist, our modern recipe offers a delightful variation. We'll introduce a tantalizing filling made with succulent chicken, wild mushrooms, and a rich truffle cream sauce. The crepes, infused with a hint of nutty buckwheat flour, add an extra layer of flavor and texture. This recipe promises an explosion of taste, combining the classic elements of French cuisine with a modern flair.
**Additional Delights:**
In addition to the main recipes, we've included a collection of complementary dishes to complete your French-inspired meal. Discover the secrets of a refreshing French Onion Soup, a delightful appetizer that captures the essence of French culinary tradition. Learn how to create a classic Caesar Salad, a timeless side dish that adds a touch of crispness and tang to your meal. And for a sweet ending, indulge in a decadent Chocolate Mousse, a luxurious dessert that will transport you to the heart of Paris.
Embark on this culinary adventure with us and savor the delights of French cuisine. Whether you prefer the traditional or modern approach, these recipes will leave you craving for more. Bon appétit!
CHICKEN AND MUSHROOM CREPES
I remember eating chicken and mushroom crepes at my favorite crepe franchise that has since gone out of business. I was finally able to duplicate the recipe and I wanted to share it with everyone. Very easy and delicious!
Provided by Susan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 5
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon butter and oil in a large skillet over medium heat. Cook and stir chicken until no longer pink in the center, about 5 minutes. Transfer to a plate.
- Melt remaining 1/4 cup butter in the same skillet over medium heat. Add mushrooms and onion; cook and stir until softened, about 5 minutes. Stir in 1/4 cup flour and cook for 2 minutes. Reduce heat to low. Add 2 cups milk, chicken bouillon cubes, salt, and pepper; cook and stir until thickened into a sauce, about 5 minutes. Stir in sour cream and sherry.
- Scoop 1 cup sauce into a bowl; keep warm. Stir chicken and 1 teaspoon parsley into remaining sauce in the skillet. Simmer until chicken is heated through, about 5 minutes.
- Beat 1 cup milk, 3/4 cup flour, egg, 1 tablespoon melted butter, sugar, vanilla extract, and baking powder together in a bowl to make crepe batter.
- Grease a 7-inch skillet lightly; heat over medium heat. Pour 2 tablespoons batter into the skillet, swirling to spread evenly. Cook crepe until golden brown, about 30 seconds per side. Transfer crepe to a plate. Repeat with remaining batter, separating crepes with waxed paper and covering to keep warm.
- Scoop 1/4 cup chicken mixture onto each crepe and roll up. Spoon reserved 1 cup sauce over filled crepes. Garnish with remaining 1 teaspoon parsley.
Nutrition Facts : Calories 496.3 calories, Carbohydrate 31.6 g, Cholesterol 131 mg, Fat 30 g, Fiber 1.4 g, Protein 24.6 g, SaturatedFat 14.8 g, Sodium 872.4 mg, Sugar 8.3 g
CHICKEN FRENCH CRêPES
Special treat for a special brunch or lunch.This is one of our family favourites. These are also great with a seafood filling. I you want to omit the mushrooms, replace wirh 1/2 cup frozen green peas.
Provided by Sageca
Categories Poultry
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Crêpes:.
- Mix together the flour and salt in a large bowl.
- Add the combined eggs and milk; gradually mixing into the flour with a whisk.
- Continue to whisk until a smooth batter forms.
- The recipe is best if you can leave the mixture to rest for 30 minutes before cooking.
- Heat your pan to medium high. Add oil to your pan and wipe with on a scrunched up piece of paper towel. Set aside to use between each crepes.
- Pour a small ladleful of batter (1/4 cup) into the hot pan and tilt the pan so that the batter spreads out evenly. Cook for a minute or two on each side or until lightly browned.
- Use a knife & spatula to flip crêpes. Stack on a plate until ready to use;put a piece of wax paper in between each.(Can be frozen at this stage, wrapped tightly for up to 3 months.
- Filling:.
- Heat butter in small frying pan. Add onions and cook until just tender and translucent. Add mushrooms and cook until liquid has evaporated.
- Stir in flour and cook, stirring one minute. Gradually add milk, stirring continuously; bring to a boil.
- Remove from heat and set aside 1 cup of sauce for later.
- Stir in chicken, half of the cheese, parsley and salt and pepper to taste. Cool 5 minutes before filling crepes with mixture.
- To finish the stuffed crepes, lay a crêpe out on counter top. Place a couple of tablespoons of filling mixture along the centre and roll up to enclose.
- Place in a sprayed baking dish, combine remaining cheese, 1 cup of sauce with cream and and spoon on the crepes before baking.
- Bake in moderate 350* oven, about 30 minutes or until cheese is golden and bubbling.
Nutrition Facts : Calories 441.2, Fat 24.5, SaturatedFat 12.5, Cholesterol 158.1, Sodium 217.3, Carbohydrate 29.1, Fiber 1, Sugar 1, Protein 25.6
CHICKEN AND MUSHROOM CRêPES
Think crepes are just for breakfast? Think again! These savory Chicken and Mushroom Crepes are perfect for any meal. Shredded Mozzarella, chopped onions, boneless chicken and chive & onion cream cheese spread make these some tasty mushroom crepes.
Provided by My Food and Family
Categories French Food
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat half the oil in large deep skillet on medium heat. Add chicken; cook 4 to 5 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm.
- Heat remaining oil in skillet. Add mushrooms and onions; cook and stir 8 min. or until onions are tender and mushrooms release most their liquid.
- Stir in chicken broth; bring to boil. Add cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is slightly thickened, stirring constantly with whisk.
- Return chicken to skillet; cook 1 min. or until heated through, stirring frequently.
- Spoon about 1/3 cup mushroom mixture onto half of each crêpe; top with 1 Tbsp. mozzarella, then fold in half.
Nutrition Facts : Calories 490, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 110 mg, Sodium 670 mg, Carbohydrate 46 g, Fiber 1 g, Sugar 21 g, Protein 29 g
CHICKEN CREPES WITH ASPARAGUS AND MUSHROOMS
Steps:
- Make filling:
- Heat 5 tablespoons butter in a 2-quart heavy saucepan over moderate heat until foam subsides. Whisk in flour and cook roux, whisking, until pale golden, about 2 minutes. Gradually add milk and broth, whisking, and bring to a boil, whisking. Reduce heat and simmer gently, whisking frequently, until velouté sauce is silky and thick, about 25 minutes. Reserve 1/2 cup sauce for topping.
- Cook shallot in remaining tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and cook, stirring, until lightly browned, about 4 minutes. Stir into velouté sauce along with chicken and Sherry.
- Cut tips from asparagus and set aside. Cut enough stalks into 1/4-inch pieces to measure 1 cup, reserving remainder for another use. Cook tips in a saucepan of boiling salted water until crisp-tender, 2 to 4 minutes. Transfer to a bowl of ice and cold water with a slotted spoon. Scoop out tips and drain on paper towels, then reserve for topping. Cook and drain chopped asparagus in same manner and stir into velouté sauce with salt and pepper to taste.
- Make crêpes:
- Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture. Force batter through a fine sieve into a bowl.
- Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot, then brush very lightly with some melted butter. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crêpe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 15 more crêpes in same manner, brushing skillet with melted butter as needed and stacking crêpes on plate.
- Assemble and bake crêpes:
- Preheat oven to 350°F.
- Spread 1/4 cup filling across center of 1 crêpe and roll into a cylinder. Transfer, seam side down, to buttered baking dish, then assemble more crêpes in same manner, fitting them snugly. Bake in middle of oven 15 minutes.
- Make topping while crêpes bake:
- Stir together yolk, 2 tablespoons cream, and reserved 1/2 cup sauce until smooth. Beat remaining 3 tablespoons cream with a whisk until it holds soft peaks, then fold into yolk mixture.
- Spoon topping over crêpes and broil 5 to 6 inches from heat until lightly browned, about 2 minutes.
- Heat butter in skillet, then add reserved asparagus tips and toss until warm.
- Put 2 crêpes on each of 8 plates and top with asparagus tips.
CREAMY CHICKEN AND MUSHROOM CREPES
Make your life easier by buying a rotisserie chicken from the deli counter and use the breast meat for this recipe. You'll save time without compromising the calorie count. You'll have some leftover chicken for another meal later in the week. If you can't find baby portobello mushrooms, use cremini mushrooms. Look for packaged crepes in the produce aisle.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 30m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 2 minutes or until onion begins to brown. Add mushrooms, salt, and pepper; cook 3 minutes or until liquid evaporates and mushrooms are tender, stirring frequently. Add wine, and cook 3 minutes or until liquid almost evaporates, stirring frequently. Add broth and fresh thyme; cook 2 minutes. Remove from heat; add Creme Frache, stirring until well blended. Add chicken, tossing to coat.
- Place 1 crepe on each of 6 plates. Spoon about 1/3 cup mushroom mixture into center of each crepe; roll up. Garnish with thyme sprigs, if desired. Serve immediately.
Tips:
- Prep and Mise en Place: Before starting, ensure all ingredients are prepped and measured. Mise en place (everything in its place) is crucial for smooth cooking.
- Use Fresh Ingredients: Fresh, high-quality ingredients elevate the dish. Opt for free-range chicken, farm-fresh eggs, and assorted mushrooms for the best flavor.
- Season Properly: Don't shy away from seasoning. Add salt and pepper to taste throughout the cooking process, especially when sautéing the mushrooms and cooking the chicken.
- Cook Chicken Thoroughly: Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety. Use a meat thermometer to accurately measure the internal temperature.
- Make Smooth Béchamel Sauce: To avoid lumps, whisk the sauce constantly while adding the milk. Ensure the sauce is thick enough to coat the back of a spoon.
- Be Patient: Making crepes takes time and practice. Don't be discouraged if the first few attempts aren't perfect. With patience and practice, you'll master the art of crepe making.
Conclusion:
This classic French dish combines tender chicken, savory mushrooms, and a creamy béchamel sauce, all wrapped in delicate crepes. By following these tips and the detailed recipe, you can create an impressive meal that will delight your taste buds and impress your guests. Remember, cooking is an art that requires patience and practice. Take your time, enjoy the process, and savor the delicious results of your culinary efforts. Bon appétit!
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