Chicken Mushroom Crepe Filling
Elevate your crepe game with this luscious Chicken Mushroom Crepe Filling, a creamy, savory masterpiece that’s the perfect blend of tender shredded chicken, sautéed cremini mushrooms, and a rich, velvety Parmesan-infused sauce. This recipe combines simple yet flavorful ingredients like garlic, thyme, and a touch of heavy cream to create an irresistible filling that pairs beautifully with delicate, golden crepes. Ready in just 30 minutes, this crowd-pleasing filling is ideal for brunch, lunch, or dinner. Whether you’re entertaining guests or treating yourself to a restaurant-quality meal at home, these crepes serve up gourmet comfort in every bite.
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Recipe Information
Ingredients
- 2 cups (shredded) Cooked chicken breast
- 1 cup (sliced) Cremini mushrooms
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cup Heavy cream
- 2 cloves (minced) Garlic
- 0.5 cup (diced) White onion
- 1 teaspoon (chopped) Fresh thyme
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.5 cup Grated Parmesan cheese
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes, or until softened and fragrant.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden and tender. Remove from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it is lightly golden.
Gradually pour in the milk while whisking continuously to prevent lumps. Continue whisking until the mixture thickens and forms a smooth sauce.
Stir in the heavy cream, chopped thyme, salt, and black pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
Return the cooked mushrooms to the skillet, followed by the shredded cooked chicken. Stir until everything is evenly coated in the sauce.
Add the grated Parmesan cheese and stir gently until the cheese is melted and incorporated into the filling.
Remove the skillet from heat and let the filling cool slightly before using it to fill crepes.
Spoon the filling onto prepared crepes, fold or roll the crepes as desired, and serve warm.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 573 mg | 191% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 25.4 g | ||
| Protein | 147.3 g | 295% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 1010 mg | 78% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
