MUSHROOM AND CHICKEN CREPE PACKETS

Mushroom and Chicken Crepe Packets image

This crepe recipe is a good use for your leftover rotisserie chicken.

Provided by Deb C

Categories Breakfast and Brunch Crepes

Time 1h35m

Yield 5

Number Of Ingredients 17

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Ingredients

1 cup milk
⅔ cup all-purpose flour
3 eggs
½ teaspoon salt
1 teaspoon butter, or as needed
3 cups sliced fresh mushrooms
4 tablespoons chopped onion
2 cloves garlic, minced
½ cup ricotta cheese
2 tablespoons cream cheese
2 cups chopped rotisserie chicken meat
salt and ground black pepper to taste
½ cup freshly grated Parmesan cheese
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup chicken broth
2 tablespoons chopped fresh parsley

Steps:

Combine milk, flour, eggs, and salt in an electric blender; blend until smooth. Set crepe batter aside for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking pan.
Melt butter in a medium-sized skillet over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Transfer crepe to a plate and continue with remaining batter.
Heat another skillet over medium-high heat. Add mushrooms and onion and saute until tender, about 5 minutes. Add garlic and saute until flavor releases, about 30 seconds. Stir in ricotta cheese and cream cheese until melted and well blended, 2 to 3 minutes. Stir in chicken and season with salt and pepper.
Spread a heaping tablespoon of Parmesan cheese in the middle of each crepe. Spoon 1/4 cup of the chicken-mushroom mixture onto each crepe. Fold sides in to make a packet. Place the crepes folded-side-down in the prepared baking pan.
Bake in the preheated oven until golden and bubbling, about 15 minutes.
Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Pour in chicken broth and cook until slightly thickened, 5 to 7 minutes. Stir in parsley. Remove crepe packets from the oven; spoon gravy on top.

Nutrition Facts : Calories 365.4 calories, Carbohydrate 21.5 g, Cholesterol 198.9 mg, Fat 15.8 g, Fiber 1.3 g, Protein 32.7 g, SaturatedFat 7.4 g, Sodium 1020 mg, Sugar 4.3 g