Savory Crepes with Chicken and Mushroom Filling

These Savory Crepes with Chicken and Mushroom Filling are delicious. The thin golden brown outside and savory flavorful filling inside are amazing.

Course Appetizer, Main Course, Side Dish

Cuisine European, French, Russian

Prep Time 25

Cook Time 35

Total Time 1

Servings filled crepes

Calories 118kcal

Author Dina

Ingredients

3 large eggs
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup hot milk
1/2 cup hot water
1 1/2 tablespoons olive oil
3 tablespoons olive oil
1/2 medium onion finely chopped
8 ounces baby Bella mushrooms
1 garlic clove pressed
1 lb ground chicken thighs
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon salt
1/8 teaspoon black Pepper
2 tablespoons unsalted butter for browning

Instructions

Mix up the crepe batter

Start off by making the crepe batter. Place 3 large eggs, 1 teaspoon granulated sugar, and 1/2 teaspoon salt into a large bowl. Then use an electric hand mixer to beat that together for about 1 minute on high speed.
Now add in 1 cup of all-purpose flour (spooned and leveled off). Mix on low speed until the flour is incorporated. It will be very thick and sticky, that’s ok.
Slowly add 3/4 cup boiling milk and 1/2 boiling water to the bowl while mixing at the same time. You don’t want to pour too much at a time or the heat will scramble your eggs.
Once you’ve poured all the liquids in, pour in 1 1/2 tablespoons of olive oil and mix one more time. Then cover the batter and let it rest for at least 30 minutes. Letting the batter rest is crucial here, so don’t skip this step.

Make the chicken filling

In a skillet, add 3 tablespoons of olive oil and bring it to medium heat. Then add 1/2 chopped medium onion and 1 minced garlic clove. Stir until the onion is translucent.
Next, add 8 ounces of finely chopped baby bell mushrooms. The mushrooms will absorb a lot of the oil so add more as needed.
Once the mushrooms are cooked, add in 1 pound of ground chicken thighs. Cook until the chicken is fully cooked. Then add 1 salt and 1/8 teaspoon black Pepper.

Grind up the meat and mix in the mayonnaise, sour cream, and fresh garlic.

Once this mixture cools down, you’ll need to press the meat filling through a meat grinder to make it fine enough to spread. If you don't have a meat grinder you can do this in a food processor instead.
Now add 2 tablespoons of mayonnaise, 2 tablespoons of sour cream, and 1 small pressed garlic clove. Mix until combined then set it aside.

Cook the crepes in a buttered pan

Heat a medium-sized skillet over medium-low heat. Now add in 2 tablespoons of unsalted butter. Let it melt completely, then ladle in 1/4 cup of the crepe batter. You want to quickly tilt and swirl the pan around to so that the crêpe batter coasts the entire bottom of the pan.
After about 2-3 minutes you want to lightly scrape the sides of the crepes with a thin spatula. Then slide the spatula under the crepe and gently flip it over.
Then cook the crepe for an additional 1-2 minutes. Then gently transfer your finish creeps into a plate. And you can go ahead and stack those right on top of each other. You should get a total of 12 crepes.

Cut, fill, and fold the crepes

After all the crepes are cooked, you can begin filling them with the chicken and mushroom filling. Take each crepe and slice in half with a pizza wheel or knife.
Then spread 1 tablespoon of the chicken filling onto each half piece.
Then fold each half of the filling crepe into thirds. So it will turn into a triangle shape.

Pan-fry each filled crepe

Now you can refrigerate the filled crepes until ready to heat and serve, or heat them up right away. To do this, heat 2 tablespoons of unsalted butter in a skillet over medium heat. Then pan fry each side of the finished crepes until they are just slightly golden brown. serve with a dollop of sour cream on top.

Notes

How to make these savory chicken crepes in advance

You can make these savory crepes ahead of time! Right before you are ready to cook the filled crepes, layer them with wax paper and place them in an airtight container or ziplock bag. Refrigerate them until you are ready to heat and serve.

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