Recipe
Chicken Crêpes
Prep Time: 20 min
Cook Time: 40 min
Serves: 4
Enjoy a taste of France at home with these delicious chicken crêpes. A great choice for a brunch or dinner!
Contributed By: Recipe by Poulet du Québec
Ingredients
Crêpes:
1
egg(s)
1/2 cup (125 mL)
whole wheat flour
1/3 cup (75 mL)
all-purpose flour
2 tbsp (30 mL)
flax, ground
1 1/2 cup (375 mL)
milk
salt, to taste
pepper, freshly ground, to taste
1 tbsp (15 mL)
butter
Béchamel Sauce:
1/4 cup (60 mL)
butter
1/4 cup (60 mL)
all-purpose flour
2 1/2 cups (625 mL)
milk, hot
nutmeg, freshly grated, to taste
salt, to taste
pepper, freshly ground, to taste
Garnish:
1 tbsp (15 mL)
canola oil
1 lb (0.5 kg)
boneless, skinless chicken thighs, cut into strips
1 lb (0.5 kg)
boneless, skinless chicken breast(s), cut into strips
1
onion(s), minced
1/2 lb (0.3 kg)
mushrooms (white, cremini, portobellos, shiitakes, oyster)
salt, to taste
pepper, to taste
1/4 cup (60 mL)
parsley, to taste
1 cup (250 mL)
Parmesan cheese, grated
Instructions
Crêpes
1
In a bowl, whisk all of the ingredients together except the butter until smooth. Let rest for 30 minutes before cooking.
2
Place the butter on a paper towel and fold it over, enclosing the butter in the towel and making a butter pocket.
3
Heat a large non-stick pan and rub the bottom with the butter-soaked paper towel. Pour about ¼ cup (60 mL) of the batter into the pan and cook on both sides until golden. Repeat with the rest of the batter. Stack crêpes on a plate and keep warm.
Béchamel Sauce
1
Melt the butter in a saucepan over medium-high heat. Add the flour and continue cooking for about 1 minute, stirring constantly. Add the milk and nutmeg and bring to a boil, stirring until the sauce thickens (about 2 minutes). Add salt and paper to taste. Set aside.
Garnish
1
Heat oil in a frying pan over medium-high heat. Add the onion and chicken strips and sauté. When they are golden, add the sliced mushrooms and continue cooking for about 8 minutes or until the mushrooms release their water. Add salt, pepper and the chopped parsley. Set aside.
Assembly
1
Preheat the broiler. Place one crêpe on a work surface and place chicken and mushroom filling in the centre lengthwise. Add enough béchamel sauce to moisten and roll up like a cigar. Repeat with the rest of the crêpes and filling.
2
Place the filled crêpes in an oven-safe dish and top with the rest of the béchamel. Sprinkle with parmesan cheese. Broil until golden.
3
Serve immediately with a simple green salad.