Chicken Mushroom Crepes


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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 237.4
  • Total Fat: 7.9 g
  • Cholesterol: 117.8 mg
  • Sodium: 1,045.8 mg
  • Total Carbs: 23.0 g
  • Dietary Fiber: 1.2 g
  • Protein: 17.7 g

View full nutritional breakdown of Chicken Mushroom Crepes calories by ingredient
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Introduction

fast and fabulous fast and fabulous
Number of Servings: 6

Ingredients

    *Flour, white, 3/4 cup
    * Milk, nonfat, 1 cup
    * Egg, fresh, 2 large
    * Salt, 1 dash
    * *Margarine, soft, 4 tsp
    * Onions, raw, 1/2 cup, chopped
    * Mushrooms, fresh, 1 cup, pieces or slices
    * *Flour, white, 3 TBSP
    * Chicken Broth, 1-1/2 cups
    * *Turkey, Louis Rich Smoked White Turkey, 12 ounces
    * Poultry seasoning, 2 tbsp
    * Sage, ground, 1 tbsp

Directions

TO MAKE CREPES: combine 1st 4 ingredients and whisk until smooth. Let stand 15-20 minutes. Lightly spray an 8 inch skillet with nonstick cooking spray and heat. Pour 1/8 of batter into skillet and and quickly swirl batter so that it covers entire bottom of pan; cook over medium high heat until edges and underside are dry. Use pancake turner to carefully turn crepe over; cook other side briefly, just to dry, about 30 seconds. Slide crepe onto a plate and let cool. Repeat procedure 7 more times, using remaining batter.
In 2 quart saucepan heat margarine until bubbly and hot; add onion and saute until softened, 1-2 minutes. Add mushrooms and saute for 3 minutes; add flour and cook, stirring constantly, for 3 minutes longer. Remove pan from heat and gradually stir in broth, return to heat and bring to a boil. Reduce heat and let simmer for 5 minutes. Add turkey and seasonings and simmer 3 minutes longer. Let cool.
Preheat oven to 400F. Spoon half serving of filling into the middle of each crepe and fold sides of crepe over to enclose filling. Spray casserole that is large enough to hold crepes in single layer with nonstick cooking spray; transfer crepes to casserole dish, seam side down, and bake until heated through and lightly browned, 15-20 minutes. Makes 8 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user HOPE03.

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Member Ratings For This Recipe



  • Great idea I would use butter as its healthier & why write chicken when turkey is used? I will use chicken. - 9/8/19

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  • Skipped the extra added salt. - 9/23/17

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  • Very Good
    I altered the recipe a bit. But its pretty easy and good if you want to use it as is. - 11/15/11

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  • 0 of 1 people found this review helpful
    sounds yummy, will have to try!! - 11/13/08

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  • Good
    Looks like something I would like to try! - 11/13/08

    Reply from HOPE03 (11/13/08)
    The original recipe calls for chicken but I made it with turkey. I am sure it works just as well with any meat, just change your stock type, if necessary.


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